Pimento Cheese Toasts
1 baguette
10 ounces extra-sharp Cheddar, coarsely grated (4 cups)
¼ teaspoon cayenne
¾ cup mayonnaise
¼ cup finely diced bottled roasted red pepper (rinse and pat dry first)
1/8 teaspoon pepper
Salt to taste
Heat broiler.
Slice baguette into 1/3-inch thick pieces, you should get about 30. (Or have it sliced at the bakery for consistency in size and speeds preparation)
In a medium bowl stir together the cheese, mayonnaise, red pepper, cayenne, salt and pepper until well combined.
Spread a thick layer of cheese mixture on each piece and place on a cookie sheet. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.
Makes about 30 toasts.
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