Yield: 36 Servings
|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|
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