1 (1 pound) loaf French bread, cut into 1/2 inch strips
1 cup sour cream
1/2 cup sliced onion
1 cup chopped celery
1 cup chopped onion
1 (8 ounce) package cream cheese, sliced
1 (8 ounce) can stewed tomatoes
1 (8 ounce) can crushed pineapple with juice
1 cup sour cream
1 (8 ounce) package cream cheese, sliced
Preheat grill for medium-high heat and lightly oil grate.
Place French bread scraps in a large bowl. Add 1 cup sour cream, 1/2 cup onion, celery, onion and celery mixture, 1 cup cream cheese, and 1/2 cup pineapple juice. Mix well. Cover and refrigerate leftovers.
Lightly oil grill grate. Grill French bread scraps 5 minutes per side or until crisp on both sides. (Note: A Dutch oven should be able to keep the bread from sticking.)