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