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