Ingredients:
- 8 oil-packed sun-dried tomato halves, cut into thin strips
- eight 1/4 -inch-thick slices of cheddar cheese (about 6 oz)
Directions:
- In a medium skillet, toast the curry powder over moderate heat, stirring, until fragrant, about 1 minute. Transfer the curry powder to a plate to cool and wipe out the skillet. Rub the skillet lightly with oil and set 2 rye crackers in the pan. Arrange one-eighth of the sun-dried tomato strips on each cracker and season with salt. Top each with a slice of Cheddar, a few scallion slices and 1 to 2 large pinches of curry powder. Cover the skillet and cook over moderately low heat until the cheese has melted, about 4 minutes. Serve hot from the skillet. Repeat with the remaining ingredients.
- Wine Recommendation: A glass of Chardonnay, such as the 1996 Geyser Peak, would be welcome with these open-faced snacks; a nonvintage brut sparkling wine from California, such as the Scharffenberger or Roederer Estate, would lend a touch of luxury.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 19.1 Kcal (80 kJ) | ||
| Calories from fat | 9.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.06g | 2% | |
|---|---|---|---|
| Sodium | 17.38mg | 1% | |
| Potassium | 128.55mg | 3% | |
| Total Carbs | 2.56g | 1% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 7mg | 12% | |
| Iron | 0.7mg | 4% | |
| Calcium | 13mg | 1% | |
| Amount Per 100 g | |||
| Calories | 168.64 Kcal (706 kJ) | ||
| Calories from fat | 84.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 2% | |
|---|---|---|---|
| Sodium | 153.46mg | 1% | |
| Potassium | 1135.12mg | 3% | |
| Total Carbs | 22.57g | 1% | |
| Sugars | 1.08g | 0% | |
| Dietary Fiber | 8.76g | 4% | |
| Protein | 5.12g | 1% | |
| Vitamin C | 61.9mg | 12% | |
| Iron | 6.1mg | 4% | |
| Calcium | 115.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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