Cream Cheese Canapés
Categories: Green Onion, Parmesan, Onion, Butter, Cream Cheese, Mayo, Canapés, Hot, Appetizers
two 8 ounce packages of cream cheese
6 tablespoons of Mayonnaise
6 drops of Tabasco sauce
8 teaspoons of finely chopped green onions
1/8 teaspoon of Cayenne pepper
Butter, at room temperature
Oil-packed sun-dried tomatoes
2 Mini loaves party rye bread
3/4 cup of Grated Parmesan cheese
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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 canapé with 1/4 of a sun-dried tomato. Freeze. Bake, frozen, at 375ºF. 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 | Related Recipes |
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