8 ounces Point Reyes Toma, shredded (about 2 cups)
2 ounces Point Reyes Gouda, shredded (about 1/2 cup)
2 cloves garlic, minced
½ cup mayonnaise
2 (4-ounce) cans diced mild green chiles
1 teaspoon salt
1 (24-inch) French baguette, sliced into ½-inch-thick slices
Chopped fresh chives for garnish
Instructions
In a medium bowl, combine butter, Toma, Gouda, garlic, mayonnaise, green chiles and salt. Combine well with a wooden spoon or spatula.
Arrange a rack 3 to 4 inches from the broiling element and heat the oven to broil. Meanwhile, line 2 rimmed baking sheets with parchment paper.
Place the baguette slices on the baking sheets, spacing them at least ½-inch apart. Divide the butter and cheese mixture onto the bread slices (about a heaping tablespoon on each) and spread to the edges.
Broil one sheet at a time, rotating the baking sheet halfway through, until the tops are browned in spots and the edges of the bread are crispy, 4 to 10 minutes per sheet.
Garnish with chives and serve.
Note: Leftover topping will keep in the fridge for several days.
