Cheddar-pepper Toastsappetizers 1 1/3 cup shredded old cheddar cheese 1/4 lb light cream cheese, cubed 1 (about 1/2 cup) 1/4 cup chopped fresh parsley 2 tablespoon minced seeded hot red 1 peppers* (wear gloves, wash 1 hands afterwards) 36 slices cut from a narrow 1 baquette 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 |
