New Orleans Diablotins

Found this in the Miami Herald - sounds gooood! These would be a lovely appetizer or side with a tasty beans 'n greens soup. I suspect that 200F toasting may be a bit off - I'll likely increase the temp when I make it to hit that 5 minute mark. Also nice is that the cheese mix & the toasts can be made ahead with final assembly coming together quick. Love tasty recipes that do that. Adds to the WOW factor.

• Ready In: 20 mins
• Yields: 48 strips

Ingredients

• 1  cup Roquefort cheese, crumbled
• 1⁄2 cup walnuts, finely ground
• 1  pinch cayenne
• 16  slices  French bread (1/3-inch thick)
• 1⁄2 cup butter, softened

Directions

1. Combine Roquefort, walnuts and cayenne.
2. Trim crusts from bread, then cut each slice into three long strips about 1 inch wide. Spread butter lightly on one side and toast on a cookie sheet in a 200-degree oven for about 5 minutes, until light golden.
3. Spread cheese mixture generously on unbuttered side and broil briefly, until very lightly browned. Serve hot or slightly cooled.