My friend Monia Beasley is not a cook.
Those are her words, not mine. I've had many a fine meal at the Beasley home, many of which Monia prepared. I think it's not so much an issue of whether Monia can cook, but that Monia really doesn't like to cook.
However, Monia does like to eat. But she's not the type to fill up on big meals. She's more of a snacker.
One evening a year or so ago, the Beasleys and the Langfords (Langford is my husband's last name) decided on an impromptu Friday night gathering. I provided the beverages and Monia said she'd pick up something for dinner.
When she arrived at my home a half-hour later, she was armed with sliced salami and pepperoni, two kinds of cheeses and an assortment of crackers. In less than five minutes, she whipped up a tray of heavy hors d'oeuvres which we called supper. It was delicious.
The Saturday before the Fourth of July, we pulled together another spur-of-the-moment gathering. Charlie grilled a couple of small chickens and we had butterbeans and mashed potatoes. But beforehand, we had the most delicious appetizer, courtesy of Monia. Actually, the recipe was courtesy of Joan Sanders, via Janet Armour. (The recipe is Joan's, but Joan was out of town when Monia decided to make it so Monia called Janet who also had the recipe. Monia couldn't remember the name of the recipe, but she said they remind her of BLTs, so that's what we'll call them.)
16 slices white bread
3/4 cup shredded cheddar cheese
3/4 cup mayonnaise
8 strips of bacon, cooked and crumbled
3 to 4 green onions, tops only, chopped
8 grape tomatoes, halved
Cut about a 3-inch circle out of each slice of bread with a cookie cutter or a glass. Place bread circles on a cookie sheet and broil each side until lightly browned. Set aside.
In a medium bowl, combine cheese, mayonnaise, bacon and onions. Spread mixture evenly over each toast circle. Top each with half of a grape tomato. Run under broiler until bubbly. Makes 16 large appetizers.
Ginna Parsons is the Daily Journal's food/home/garden editor.