Baguette melts
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Cheddar cheese -- shredded |
| 4½ | ounce | Ripe olives -- chopped |
| 2 | ounces | Pimientos -- diced |
| 4 | Green onions -- finely | |
| Chopped | ||
| ½ | cup | Mayonnaise |
| 1½ | tablespoon | Prepared horseradish |
| 1 | large | Baguette -- sliced |
| Diagonally | ||
Directions
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