Need some new ideas for using pumpernickel cocktail bread slices for appetizers.
Remember the old sausage and velvetta spread on the mini breads? We also used pastrami, sauerkraut and Swiss cheese for mini rueben sandwiches....back in the 70's, it was "the" party food... any updated ideas?
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One thing though: if you mean those pre-packaged cellophane 'tubes' of pump squares, be careful. They're often really dry and pretty tasteless. (Not sure if that's due to sitting on supermarket shelf too long.) If your local bakery has fresh pump bread, you can have them slice it thin and quarter the slices (or smaller) - have done that and it was much tastier.