A throwback to a simpler time, this recipe was a constant at holiday or birthday parties in our family when I was growing up. My mom always called them "pizza appetizers" (I'm not sure where she got the recipe), even though they really don't resemble pizza at all. So easy to prepare, these bubbling little toasts still impress (just omit the bacon for your vegetarian friends)--a warm addition to any cocktail party or casual gathering. I have yet to meet someone who can eat just one. —Elizabeth Degenhard
- Serves 12
shredded sharp cheddar cheese
chopped black olives
finely chopped onion
cocktail party rye bread
bacon pieces (I use bottled Hormel, but you could crisply cook and crumble your own bacon)
- Preheat oven to 350 degrees F. In a large bowl, mix together the cheese, olives, mayonnaise, and onion.
- Spread about a tablespoon of the mixture on each piece of cocktail rye bread. Place the pieces on a baking sheet lined with parchment paper, making sure to not crowd them too close together. Sprinkle the bacon pieces on top of the pieces.
- Bake in the preheated oven for 10 minutes. Allow to cool a minute before transferring to a plate with a spatula. Enjoy!