Cream Cheese Canapes

Recipe Ingredients

2		Cream cheese - softened
6 tablespoons	90ml	Mayonnaise
6		Tabasco sauce
8 teaspoons	40ml	Finely chopped green onions
1/8 teaspoon	0.6ml	Cayenne pepper
		Butter - at room temperature
		Oil-packed sun-dried tomatoes - drained
2		Mini loaves party rye bread
3/4 cup	109g / 3.8oz	Grated parmesan cheese

Recipe 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 375F for 10 minutes. Serve hot.

To make ahead, flash freeze on a cookie sheet and pack away in baggies.

Source:
S. Anderson Vinyard, Kathleen Fimple

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