Cream cheese canapes

Yield: 1 Servings

Measure Ingredient
2 packs (8 oz) cream cheese; softened
6 tablespoons Mayonnaise
6 drops Tabasco® sauce
8 teaspoons Finely chopped green onions
⅛ teaspoon Cayenne pepper
\N \N Butter; at room temperature
\N \N Oil-packed sun-dried tomatoes; drained
2 \N Mini loaves party rye bread
¾ cup Grated Parmesan cheese

Cut each slice of bread diagonally in two. Spread butter thinly over each triangle, place, buttered side up, on a cookie sheet and lightly brown in the oven or broil very briefly. Mix together cream cheese, mayonnaise, Tabasco, green onion and cayenne into a paste. Pile about 1 tablespoon on each triangle of bread on the unbuttered side. Sprinkle with Parmesan, about 1 teaspoon on each. Top each canape with ¼ of a sun-dried tomato. Freeze.

Bake, frozen, at 375° F for 10 minutes. Serve hot.

To make ahead, flash freeze on a cookie sheet and pack away in baggies.

Recipe by: S. Anderson Vinyard, Kathleen Fimple Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 24, 1998

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