Yield: 1 Servings
|2 packs||(8 oz) cream cheese; softened|
|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