From Meg's Kitchen
Cariocas - An Appetizer
You need a bite to eat with your caparinha, so next up for our Brazilian Olympic dinner is a very simple appetizer. And, trust me, you do want to have something to eat with your caparinha because they go down real easy. We almost missed our return flight home the first time the hubs and I visited Brazil because we were in the bar knocking back caparinhas (only 3). Fortunately they called our names on the loud speaker to go to our gate. Everyone else was already on the plane and it took off as soon as we were buckled in...
Brazil is known for its petiscos (bar food or tapas) such as salt cod or bean fitters, meat, yucca, or rice croquettes and empanadas - all of which require deep fat frying.
A simpler dish is a salgadinho quente (hot appetizer) known as "Cariocas". Carioca is also the name applied to a native of Rio de Janeiro.
This recipe comes from "Brazilian Cookery: Traditional and Modern" by Margarette De Andrade. My first edition copy was published in 1965 so I think that by now the "modern" recipes are classics!
Cariocas
1 baguette sliced in rounds (about 1/2 inch thick)
~1 lb sharp cheddar cheese, grated
~3 firm bananas, thinly sliced on the diagonal
Place baguette slices in an even layer on a rimmed sheet pan. Sprinkle the bread with the grated cheese (the closer the slices are to each other the less cheese lands on the sheet pan). Top each baguette slice with a slice of banana. Bake in a 400 degree oven until the cheese melts.
Alternative: lightly toast the bread slices first for a crispier appetizer.
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