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