1 c grated cheddar cheese (I have used whatever I have on hand many a time, cheddar is my favorite)
¼ c mayonnaise
1 large clove garlic, minced
2 t to 1 T chipotle pepper in adobo (or pickled jalapenos if you don’t have chipotle)
1 t rum or cognac
1 t Dijon mustard
2 large slices bread (or 6 slices of baguette)
Toast the bread. Mix the rest together and spread on the toasted bread. Put under the broiler until brown and bubbly. Cut into ½ or ¼ size pieces and eat with gusto.
SOURCE: Lost Past Remembered
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