1 1/3 cup shredded old cheddar cheese
1/4 lb light cream cheese, cubed
1 (about 1/2 cup)
1/4 cup chopped fresh parsley
2 tbsp minced seeded hot red
1 peppers* (wear gloves, wash
1 hands afterwards)
36 slices cut from a narrow
1 baquette
A Recipe for
Cheddar-Pepper Toasts
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
This Recipe for Cheddar-Pepper Toasts is one of thousands in the Recipes-to-go Meal Cookbook.
There is no such thing as a little garlic. |
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If you enjoy this Cheddar-Pepper Toasts Recipe - you should enjoy the recipe collections you can find on the websites below:
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Never eat more than you can lift. |
| Miss Piggy |
This is a recipe for Cheddar-Pepper Toasts from the recipe cookbook of Recipes-to-go (Meal)
Cooking Rule... If at first you don't succeed, order pizza. |
| Anonymous |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
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The west wasn't won on salad. |
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Food Tip |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
In food processor, combine cheddar and cream cheese; process until
creamy and smooth. Add parsley and peppers; process just to combine.
Spread generous teaspoonfuls of mixture on each baguette slice;
arrange baguette slices on baking sheets. (Recipe can be prepared
ahead up to this point. Freeze baguette slice on baking sheets, then
transfer to freezer - proof containers with wax paper between layers.
Freeze for up to 1 month. Toasts can be baked straight from the
freezer) When ready to serve, preheat oven to 375F. If made ahead,
arrange baguette slices on baking sheets. Bake 10 - 12 minutes (15
minutes if frozen) until topping is puffed and edges are golden
brown. Source: Recipes Only Magazine. Sept. 95
Serves: 36
Cheddar-Pepper Toasts Recipe brought to you by Recipes To-Go