50 large sized circular crackers
1 can condensed tomato soup
3 cloves garlic, peeled
4 tablespoons Parmesan cheese, grated
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
3/4 lb sharp PepperJack cheddar cheese, thinly sliced

In a blender or food processor, blend garlic until smooth; add soup (do not add water), cheese, oregano and basil, process for 1 minute. Let mixture stand at room temperature for 30 minutes.

Preheat oven to 400°F for 15 minutes before baking.

Spread the center of each cracker with a small amount of the tomato mixture. Top with a slice of cheddar cheese. Place on cookie sheet and continue until all ingredients are used.

Bake for about 3-5 minutes or until cheese melts, depends on size of cracker used. Watch closely as these burn easily.

Submitted by: CM