You will find countless ways to serve these delectable, cheesy, spicy popper croutons. Try them with End of Summer Vegetable Soup.
- 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 extra-sharp white cheddar cheese
Pre-heat the oven to 350°F.
Arrange the bread slices on a cooling rack set over a baking sheet and toast in the oven. Combine the 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 the oven to broil and brown the toasts on the center rack of the oven.