Smoky Cheddar Jalapeno Toasts
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
36 toasts
ingredients
- 8 ounces smoked cheddar cheese, grated
- 4 ounces cream cheese (light, spreadable work fine)
- 1 teaspoon smoked paprika
- 1 garlic clove, minced
- 2 tablespoons red bell peppers, finely diced
- 2 tablespoons jalapeno peppers, minced (picked or chipotle can sub)
- 2 tablespoons fresh parsley, finely chopped
- 1 baguette, sliced into 36 slices
directions
- In a food processor, grate cheddar cheese. Change to metal blade and puree cheddar, cream cheese, smoked paprika and garlic until smooth.
- Transfer to a bowl; stir in red pepper, jalapeno peppers and parsley.
- Spread bread slices with a generous teaspoonful of cheese mixture. Arrange on baking sheets.
- Bake in oven preheated to 375F for 8-10 minutes until tops are puffed and edges are toasted.
- These appetizers can be frozen before baking. Arrange in a single layer on a baking sheet and freeze. Transfer to a rigid containers, separating layers with parchment paper and keep frozen for up to one month. Do not defrost before baking for 10-12 minutes at 375°F.
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RECIPE SUBMITTED BY
I am a stay-at-home-mom, or rather, drive-around-in-the-minivan mom to DS7, DD6, DD5 and DS1. DH is lactose intolerant so I have learned to work around that in my recipes. I started baking cookies and such when I was about 9, and cooking daily suppers when I was 13 so I have been in the kitchen for a good percentage of my life already. It's a good thing that it's my favourite place to be!
My favourite appliance is a rice cooker, with the Kitchenaid mixer running a close second. DH bought a Traeger wood pellet barbecue for Mother's Day a few years ago and it is amazing.
I almost always wear an apron in the kitchen because I'm a sloppy cook and stained too many shirts. My favourite is from www.ashtongreen.com, a Canadian website that sells great kitchen stuff.
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