| 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 |
tb |
Minced seeded hot red |
|
|
Peppers* (wear gloves, wash |
|
|
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>
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”