Cambozola Canapes

Recipe courtesy of Dianne’s Restaurant & Catering

Yields 24-30 pieces

Dianne's Restaurant

1 long, thin French baguette

3/4 cup butter, softened

1 1/2 tsp granulated garlic

2 tsp Dijon mustard

5 oz Cambozola cheese (remove rind on the edge before weighing)

10 oz cream cheese (allow Cambozola and cream cheese to soften at room temperature)

24-30 pecan halves

Slice baguette into 1/2 inch slices. Mix softened butter, granulated garlic and Dijon mustard until smooth. Brush butter mixture lightly on one side of baguette slice; place on parchment lined cookie sheet. Brush butter mixture generously on top side of baguette slice. Bake in 400 degree oven for 6 minutes. Cool at room temperature for about 15 minutes. Using a food processor or an electric mixer, cream Cambozola and cream cheese until very smooth. Place a large dollop (about 1 Tbs) on each toast. Press pecan half lightly in center of cheese dollop. Can be refrigerated until ready to bake. Bake in a 400 degree oven for 10-12 minutes or until golden brown. Arrange on serving tray or basket. Great served warm or at room temperature.