Cheddar-pepper toasts

Yield: 36 Servings

Measure Ingredient
1⅓ cup Shredded old cheddar cheese
¼ pounds Light cream cheese, cubed
\N \N (about 1/2 cup)
¼ cup Chopped fresh parsley
2 tablespoons Minced seeded hot red
\N \N Peppers* (wear gloves, wash
\N \N Hands afterwards)
36 \N Slices cut from a narrow
\N \N Baquette

In food processor, combine cheddar and cream cheese; process until creamy and smooth. Add parsley and peppers; process just to combine.

Spread generous teaspoonfuls of mixture on each baguette slice; arrange baguette slices on baking sheets. (Recipe can be prepared ahead up to this point. Freeze baguette slice on baking sheets, then transfer to freezer - proof containers with wax paper between layers.

Freeze for up to 1 month. Toasts can be baked straight from the freezer) When ready to serve, preheat oven to 375F. If made ahead, arrange baguette slices on baking sheets. Bake 10 - 12 minutes (15 minutes if frozen) until topping is puffed and edges are golden brown. Source: Recipes Only Magazine. Sept. 95

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