Cream Cheese Canapes

Title:
Cream Cheese Canapes

Yield:
1 Servings

Categories:
Appetizers,
Appetizers,
Hot,
Canapes




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






 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 
on Apr


 24, 1998