Ingredients
Scale
- 3 to 4 (1 pound) loaves pumpernickel or whole wheat cocktail bread, sliced*
- 1 cup (2 sticks) butter, softened (see tip below)
- 8 ounces mild green chiles, seeded, roasted and chopped**
- Chopped garlic or shallots, to taste
- 2 cups (8 ounces) finely shredded Monterey Jack cheese
- 1 cup mayonnaise
Instructions
- Preheat broiler.
- Cut 1 1/2- to 2-inch rounds out of each slice of bread (not using crusts). Set aside.
- In a medium mixing bowl, stir together the butter, chiles and garlic or shallots. Spread a small amount evenly on one side of bread slices.
- In another medium mixing bowl, stir together the cheese and mayonnaise. Spread a thick layer on top of the chile mixture.
- Place canapés on baking sheets. Broil until puffy and lightly browned. Cool slightly, then serve immediately.
Notes
*Usually found in the deli or bakery section of major grocery stores; can substitute 2 long baguettes, sliced.
** Can substitute 2 (4-ounce) cans chopped green chiles, drained.
Gluten free: Use gluten-free French bread.
Make ahead: Butter mixture and cheese mixture can be prepared, covered and refrigerated separately up to 3 days in advance. Bring to room temperature before assembling the canapés.
Tip: Forgot to bring your butter to room temperature? No problem. Just put it in the microwave on 30 percent power for 30 seconds. If it still isn’t soft, continue heating at 30 percent power in 15 second increments just until it is soft to the touch.
- Category: appetizers, quick and easy
