Title: Cream Cheese Canapes
Categories: Appetizers, Hors d'oeuv, Hot, Canapes
Yield: 1 Servings

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