Prep 30 mins
Cook 25 mins
In 'A Southerly Course' by Martha Hall Foose. Originally a concoction of tomato soup and melted cheese over toast (see Rumtum Tiddy) Ms. Foose has transformed into an appetizer version.
- 1 large egg, beaten
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 lb cheddar cheese, grated (1 cup)
- 1 cup chopped pecan pieces
- 1 cup soft breadcrumbs
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped onions
- 1 (8 ounce) can tomato sauce (1 cup)
- 1 cup grated parmesan cheese
- 8 pickled okra pods, sliced into rounds
- Preheat the oven to 350°.
- Butter an 8-inch square baking dish.
- In a large bowl, combine the egg, Worcestershire sauce, Cheddar cheese, pecans, and bread crumbs.
- In a medium skillet set over medium heat, melt the butter.
- Add the onion and cook until slightly browned, about 3 minutes.
- Add the tomato sauce and cook for 5 minutes.
- Pour the onion and tomato sauce over the bread crumb mixture and stir together.
- Spoon the tomato-bread mixture into the prepared baking dish and bake for 25 minutes or until firm.
- Cool for 10 minutes and cut into 16 squares.
- Put the parmesan cheese on a large plate.
- Coat all sides of the squares in the Parmesan.
- Place 1 round of pickled okra in the center of each square as a garnish.
- To serve, skewer each square on a cocktail pick.