| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Appetizers, Hors d’oeuv, Hot, Canapes |
1 |
Servings |
INGREDIENTS
| 2 |
pk |
(8 oz) cream cheese; softened |
| 6 |
tb |
Mayonnaise |
| 6 |
dr |
Tabasco® sauce |
| 8 |
ts |
Finely chopped green onions |
| 1/8 |
ts |
Cayenne pepper |
|
|
Butter; at room temperature |
|
|
Oil-packed sun-dried tomatoes; drained |
| 2 |
|
Mini loaves party rye bread |
| 3/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
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 1/4 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@prodigy.net> on Apr
24, 1998
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