Cheddar-pepper Toasts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers | 36 | Servings | |
INGREDIENTS
| 1 1/3 | c | Shredded old cheddar cheese |
| 1/4 | lb | Light cream cheese, cubed |
| about 1/2 cup | ||
| 1/4 | c | Chopped fresh parsley |
| 2 | T | Minced seeded hot red |
| Peppers*, wear gloves wash | ||
| Hands afterwards), Hands afterwards | ||
| 36 | Slices cut from a narrow | |
| Baquette |
INSTRUCTIONS
In food processor, combine cheddar and cream cheese; process until creamy and smooth. Add parsley and peppers; process just to combine. Spread generous teaspoonfuls of mixture on each baguette slice; arrange baguette slices on baking sheets. (Recipe can be prepared ahead up to this point. Freeze baguette slice on baking sheets, then transfer to freezer - proof containers with wax paper between layers. Freeze for up to 1 month. Toasts can be baked straight from the freezer) When ready to serve, preheat oven to 375F. If made ahead, arrange baguette slices on baking sheets. Bake 10 - 12 minutes (15 minutes if frozen) until topping is puffed and edges are golden brown. Source: Recipes Only Magazine. Sept. 95 Posted to MM-Recipes Digest V3 #255 Date: Tue, 17 Sep 1996 20:57:34 -0400 From: Cindy J Hartlin <chartlin@localhost.total.net.idiscover.net>
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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: <1mg
Sodium: <1mg
Potassium: 3.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g