Crispy Pecan & Cheese Crostini
1 Package (12 Ounces) Martin’s Famous Potatobred Soft Stuffing Cubes, finely diced
1/2 Cup Finely Diced or Chopped Celery
1/3 Cup Mayonnaise
1/2 Cup Flour
1 Tablespoon Spicy Mustard
1 Large Egg
Peanut Oil, for frying
2 Cups Shredded Fontina or Monterey Jack Cheese
2/3 Cup Mayonnaise (Not Fat-Free)
1/2 Cup Finely Chopped Pecans
1 Scallion, 2 or 3 Dark Green Only, thinly sliced
1/2 Teaspoon Table Salt
Preheat oven to 400 degrees. Place cookie-cooling rack(s) on 1 large or 2 medium baking sheets; set aside.
Mix all ingredients for the crostini except the oil in a large bowl; mix until very well blended, adding more flour as needed to make a firm shapeable mixture. Shape the mixture into 16 small patties. Flatten each to make a 3-1/2 inch thin patty and set aside.
Heat 2 or 3 tablespoons of oil in a large cast iron or nonstick skillet over medium-high heat. Test oil with the tip of a chopstick or spoon. When it sizzles, add patties carefully in small batches without crowding them. There should be oil bubbling around each patty. Reduce heat to medium and cook until crisp and golden brown on both sides, about 3 or 4 minutes per side. Do not move the patties and be gentle when you flip them so they don’t break. Transfer them as done to prepared baking sheet. Repeat with remaining patties, reheating oil and/or adding more as necessary for each batch, transferring to baking sheet, keeping them in a single layer.
Meanwhile, in a bowl, combine the shredded cheese, mayonnaise, pecans, scallions and salt. Mix well. Spread over patties and bake for 5 or 6 minutes or until cheese is melted. Serve warm.
(Makes approximately 16 crostini).