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 baguette

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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