This is a recipe born of desperation (starving husband), and made with limited ingredients because the only grocery store in town was closed. We were living in a small village not big enough to be called a city, about half an hour from the big city of Ann Arbor. We liked the quiet and quaintness, and being able to walk to downtown with the kids without the worry of too many cars on the road.

Having said that, the drawback was limited hours for the single grocery store closer than a half-hour drive. That wasn’t usually a problem because I generally made weekly meal plans ahead of time. We usually had all the necessary groceries on hand in the pantry or freezer. But, of course, my plans didn’t always match hubby Allen’s hunger pangs.

After a comment from the above mentioned husband about being hungry, I checked the larder and realized I could create this fun, light, but satisfying snack. It became a family favorite.

I started by trimming the bread crusts and cutting slices into somewhat equal sized pieces. I never worried too much about making the pieces perfectly identical, though. After placing the bread strips on a baking sheet, I broiled them until golden brown — on both sides. Since the topping mixture is basically a wet meringue, I wanted both sides to be crisp enough to hold up to the moisture from the eggs and still have enough structure to be picked up without flopping and dropping the topping.

Then I combined the mayonnaise, garlic powder, Parmesan and Swiss cheeses. I whipped the egg whites until stiff and folded in the mayo mixture.

Don’t worry about trying to keep the egg whites as fluffy as you would for a souffle or top of a meringue pie. Quickly mix it thoroughly-just don’t beat it into submission.

I have made these up to two hours ahead of time. (Cover lightly with aluminum foil; avoid pressing the foil down on to the egg white mixture. Refrigerate until ready to cook.)

Then it was just a matter of broiling the slices until golden brown. It is important to stay nearby and watch so they don’t burn. Serve immediately. Allen once told me, “The only problem with these is that they are so light you feel like you can eat a couple dozen all at once!”

PAPA’S FAVORITE APPETIZER

4 slices bread, trim crusts
1/4 cup lowfat mayonnaise
1/4 teaspoon onion powder
2 tablespoons Finely Grated Parmesan Cheese, freshly grated
1/4 cup Finely Grated Swiss Cheese, grated
2 egg whites, stiffly beaten

Cut each bread slice into 4 rectangles or triangles. Broil until golden brown; turn slices over, broil second side. Mix rest of ingredients together and spread on one side of each triangle.
Can be made ahead: After spreading mixture on bread, refrigerate up to two hours prior to broiling.
Broil until golden and bubbly. Serve immediately.