| 1 | In food processor, combine cheddar and cream cheese; process until creamy and smooth. |
| 2 | Add parsley and peppers; process just to combine. |
| 3 | Spread generous teaspoonfuls of mixture on each baguette slice; arrange baguette slices on baking sheets. |
| 4 | (recipe can be prepared ahead up to this point. |
| 5 | Freeze baguette slice on baking sheets, then transfer to freezer - proof containers with wax paper between layers. |
| 6 | Freeze for up to 1 month. |
| 7 | Toasts can be baked straight from the freezer) when ready to serve, preheat oven to 375°F. |
| 8 | If made ahead, arrange baguette slices on baking sheets. |
| 9 | Bake 10 - 12 minutes (15 minutes if frozen) until topping is puffed and edges are golden brown. |
