| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
Snacks |
48 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Cheddar cheese — shredded |
| 4 1/2 |
oz |
Ripe olives — chopped |
| 2 |
oz |
Pimientos — diced |
| 4 |
|
Green onions — finely |
|
|
Chopped |
| 1/2 |
c |
Mayonnaise |
| 1 1/2 |
tb |
Prepared horseradish |
| 1 |
lg |
Baguette — sliced |
|
|
Diagonally |
INSTRUCTIONS
1. Mix together cheese, olives, pimientos, green onions, mayonnaise, and
horseradish.
2. Spoon about 1 tablespoon cheese mixture onto each baguette slice.
3. Broil until cheese starts to melt.
Makes 3 to 4 dozen.
* Timesaver Tip: Cheese topping can be made up to 2 days ahead,
refrigerated, and used as needed.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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