Appetizers > Canapés >
Cream Cheese Canapés
| 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
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