Roast Beef Bruschetta Appetizer

1 loaf (1 lb.) baguette French bread,

          cut into 30 (1/4 in) slices

2 tablespoons olive or vegetable oil

½ cup chive-and-onion cream cheese spread

** ½ lb. thinly sliced cooked roast beef (from deli)

¼ tsp. coarsely ground pepper

4 plum (roma) tomatoes, thinly sliced

8 medium green onions, sliced

Heat oven to 375 degrees. Brush both sides of bread slices with oil. (I sprayed them with my Presto oil sprayer to make the coating lighter). Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.

Spread cream cheese over each bread slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.

Makes about 30 bruschetta.

** Can substitute roast beef for ham or turkey if preferred.