/05

Baguette Melts

Source: Sweet Baby Media

Notes
Cheese topping can be made up to 2 days ahead, refrigerated, and used as needed.

Servings: 3 to 4 dozen

1/2 pound cheddar cheese, shredded
4-1/2 ounces ripe olives, chopped
2 ounces pimientos, diced
4 green onions, finely chopped
1/2 cup mayonnaise
1-1/2 tablespoons prepared horseradish
1 large baguette, sliced diagonally

Mix together cheese, olives, pimientos, green onions, mayonnaise, and horseradish. Spoon about 1 tablespoon cheese mixture onto each baguette slice. Broil until cheese starts to melt.