Popper Croutons
Serve these on top of Rachael's End of Summer Vegetable Soup.
Ingredients
- 12 slices of baguette
- 8 ounces cream cheese, softened
- 1 large jalapeño pepper, seeded and minced
- 1 large clove garlic, finely grated or pasted
- 1 1/2 cups shredded super-sharp white cheddar cheese
Yields: Makes 12 popper toasts
Preparation
Preheat oven to 350°F.
Arrange bread slices on a cooling rack set over a baking sheet and toast in the oven. Combine cream cheese, jalapeño and garlic in a small bowl.
Top each toast with a mound of popper cream cheese and a generous layer of cheddar cheese. Switch oven to broil and brown toasts on the center rack of oven.
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