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.