Cheese Petit - Fours

Photo: flickr user avlxyz

Ingredients

3 (1 lb.) loaves Pepperidge Farm sandwich bread (square loaf)

1 pound butter (4 sticks)

4 (5 oz.) jars Kraft Old English cheese spread

1 1/2 teaspoons Worcestershire sauce

1 teaspoon Tabasco

1 teaspoon onion powder

Dash of cayenne pepper

Dill weed

cayenne pepper for topping

Preparation

1. Cut crust off 2 and 1/2 loaves bread (3 slices at a time.

2. Beat butter, cheese spread, Worcestershire, Tabasco, onion powder and cayenne pepper with a rotary beater or process in a food processor until consistency of icing. Spread cheese mixture between each layer of bread. Quarter Each petit-four is 3 slices thick. Spread cheese all over sides and top of each quarter. Sprinkle dill weed and cayenne over top of each petit-four. Freeze petit-fours on cookie sheet. Transfer to plastic bags for convenience and return to freezer.

When ready to serve: Place 12 frozen petit-fours on a glass plate. Cover with wax paper (optional). Cook on high 3 minutes. Turn dish once. Serve hot from the microwave.

Makes 5 dozen.