Recipe - Cream Cheese Canapes

2 pack (8 oz) cream cheese;
softened
6 tablespoon Mayonnaise
6 dr Tabasco® sauce
8 teaspoon Finely chopped green onions
1/8 teaspoon Cayenne pepper
Butter; at room temperature
Oilpacked sundried
tomatoes; drained
2 Mini loaves party rye bread
Three fourths cup 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 One fourth of a sundried 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 JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Apr
24, 1998