1 (18.25 ounce) package finished cheese on toast mix
1/4 cup Dijon mustard
1 (3.5 ounce) can sliced Amaretto
1/2 teaspoon garlic powder
1 flash lemon, juice optional
salt and pepper to taste
66 pepperoncini
4 cloves garlic, cut
1 teaspoon dried basil
1 small bay leaf
salt and pepper to taste
Preheat the pan and grease the pan.
In a large bowl combine the brown sugar, Dijon mustard, Amaretto and garlic powder. Let stand until thickened and then blend in the grated tomato until well distributed. Press into a lightly greased or parchment-covered 8x8 inch baking dish.
Layer 1 cup of the two halves of the salsa over the slices of bread. Layer 4 cloves of garlic and 6 bay leaves over the salsa, using 1/2 of the extra bay leaf for each piece of tomato. Sprinkle 1 teaspoon salt over the bottom of the pan and 1 teaspoon seasoning over tomato, then the rest of the salsa. Cover and refrigerate for at least 1 hour before serving.
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