Thanksgiving weekend—done! Most of the leftovers—gone! A few days off from cooking—maybe! Well, how about an evening of wine and cocktail snacks—for dinner? The story is that this recipe showed up in mid-west 1950’s community and church cookbooks under “Dinner Appetizers” —little did they know what a great cocktail party snack had been created. Ingredients are few, prep is minimal, quantity can be halved or doubled. Enjoy the evening.
- 2 sticks room temperature butter
- 8 oz shredded cheese—originally Monterey Jack
- Crushed garlic, to taste
- ½ cup mayo
- Canned mid green chilies, undrained—1 or 2 4 oz cans
- 1 baguette, or similar loaf—sliced into 1/2’’ thick rounds
Mix all ingredients until well-combined. Best if left to chill for at least an hour. Line 2 baking sheets with foil and set oven to Broil. Spread 1 large tblsp butter mixture on each round of baguette. Broil 1 pan at a time until tops are brown and bread edges crisp—5-10 minutes each. Watch carefully.
The Kitchen Hive