Cream cheese canapes
1 Servings
Ingredients
| Quantity | 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 |
| Butter; at room temperature | ||
| Oil-packed sun-dried tomatoes; drained | ||
| 2 | Mini loaves party rye bread | |
| ¾ | cup | Grated Parmesan cheese |
Directions
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