Baguette melts

Yield: 48 Servings

Measure Ingredient
½ pounds Cheddar cheese -- shredded
4½ ounce Ripe olives -- chopped
2 ounces Pimientos -- diced
4 \N Green onions -- finely
\N \N Chopped
½ cup Mayonnaise
1½ tablespoon Prepared horseradish
1 large Baguette -- sliced
\N \N Diagonally

1. Mix together cheese, olives, pimientos, green onions, mayonnaise, and horseradish.

2. Spoon about 1 tablespoon cheese mixture onto each baguette slice.

3. Broil until cheese starts to melt.

Makes 3 to 4 dozen.

* Timesaver Tip: Cheese topping can be made up to 2 days ahead, refrigerated, and used as needed.

Recipe By : the California Culinary Academy File

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