• 8 ounces smoked cheddar cheese, grated
  • 4 ounces cream cheese (light, spreadable work fine)
  • 1 teaspoon smoked paprika
  • 1 garlic clove, minced
  • 2 tablespoons red bell peppers, finely diced
  • 2 tablespoons jalapeno peppers, minced (picked or chipotle can sub)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 baguette, sliced into 36 slices


  • In a food processor, grate cheddar cheese.
  • Change to metal blade and puree cheddar, cream cheese, smoked paprika and garlic until smooth.
  • Transfer to a bowl; stir in red pepper, jalapeno peppers and parsley.
  • Spread bread slices with a generous teaspoonful of cheese mixture.
  • Arrange on baking sheets.
  • Bake in oven preheated to 375F for 8-10 minutes until tops are puffed and edges are toasted.
  • These appetizers can be frozen before baking.
  • Arrange in a single layer on a baking sheet and freeze.
  • Transfer to a rigid containers, separating layers with parchment paper and keep frozen for up to one month.
  • Do not defrost before baking for 10-12 minutes at 375F.