Popper Croutons

by Rachael Ray Show Staff 8:00 AM, September 22, 2010

Aired September 22, 2010

Serves Makes 12 popper toasts
12 slices of baguette
8 ounces cream cheese, softened
1 large jalapeo pepper, seeded and minced
1 large clove garlic, finely grated or pasted
1 1/2 cups shredded super-sharp white cheddar cheese

Preheat oven to 350F.

Arrange bread slices on a cooling rack set over a baking sheet and toast in the oven. Combine cream cheese, jalapeo 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.