Curry and Mayonnaise Rusks
photo by Starrynews
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
18 rusks
ingredients
- 6 slices bread
- 60 g butter, softened
- 2 tablespoons mayonnaise
- 2 teaspoons curry powder
- 2 tablespoons parmesan cheese, grated
- salt and pepper, to taste
- 1⁄8 teaspoon paprika
directions
- Remove crusts from bread.
- Toast only one side of bread.
- Combine butter, mayonnaise, curry powder, cheese, salt and pepper.
- Spread evenly over untoasted side of bread, sprinkle with paparika.
- Cut each slice evenly into three.
- Put on oven tray, bake in 180C (350F) oven for 15-20 minutes or until browned.
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Reviews
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This was very good. The first time we made the recipe as stated but I used a sesame covered baguette. It was good but we felt it needed something. I had some spread left over so the next night I added a few shakes of garlic powder along with finely minced red onion (maybe 1 Tbsp) and it was very, very good. Served this the first night with a Chinese Chicken Salad and the second night with a spicy chicken breast over salad. Thanks for posting. Will definitely make this again.
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I have had this recipe saved to make for a long time, but saw it again in Book #234006 by WI Cheesehead & decided to make it to accompany Recipe #318526 by bmcnichol that I tagged in the PRMR game. Using whole-wheat sandwich bread, I made the recipe as written except for adding garlic as a pers pref. They were so easy to make & delicious w/the soup, but I admire recipes w/versatility & foresee other uses in my cooking future for this tasty & ingredient-friendly mixture. Thx for sharing this recipe w/us. :-)
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This has to be at least 5 stars, since the rest of my curry hating family gobbled it down (I used 1 tsp., although I would have liked more!) I used 7 slices of homemade whole wheat bread, margarine, lowfat mayo and forgot the paprika. So I shook a little on after it was done and it was good that way too. We had it with recipe#196286 for a wonderful meal. My picky child is sneaking the rest as I type! :lol: Will be making again! Thanks! I put this into my book#234006.
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RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia