PIMIENTO CHEESE TOASTS (3 dozen)
10 ounces extra sharp Cheddar, coarsely grated (4 cups, use half white and half orange Cheddar)
1/8 teaspoon cayenne
¾ cup mayonnaise, preferably homemade
¼ cup finely diced bottled roasted red pepper (rinse and pat dry first)
1. Preheat broiler.
2. Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
3. Slice baguette crosswise into 1/3 inch thick slices and spread bread thickly with cheese mixture all the way to the edges. Place on a baking sheet and broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.
from Scott Peacock, printed in Gourmet Holiday 2012