Cream Cheese Canapes

Cream cheese, sundried tomatoes and rye bread make these tasty little canapes that can be frozen so that you're ready for unexpected company.

• Ready In: 20 mins
• Serves: 90

Ingredients

• 16  ounces cream cheese, softened
• 6  tablespoons mayonnaise
• 6  drops Tabasco sauce
• 8  teaspoons green onions, finely chopped
• 1⁄8 teaspoon cayenne pepper
•  butter, at room temperature
• 5  ounces sun-dried tomatoes packed in oil, drained
• 2  loaves  miniature party rye rounds
• 3⁄4 cup parmesan cheese, grated

Directions

1. Cut each slice of bread diagonally in two. Spread butter thinly over each triangle, place, buttered side up, on a cookie sheet and lightly brown in the oven or broil very briefly.
2. Mix together cream cheese, mayonnaise, Tabasco, green onion and cayenne into a paste. Pile about 1 tablespoon on each triangle of bread on the unbuttered side. Sprinkle with Parmesan, about 1 teaspoon on each. Top each canape with 1/4 of a sun-dried tomato. Freeze.
3. Bake, frozen, at 375ºF for 10 minutes. Serve hot.