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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 24 |
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An unusual combination of flavors in an appetizer! From the 1963 Peter Pan Peanut Butter Cook Book - Ingredients:
24 slices rye cocktail bread |
1/2 cup peanut butter (smooth or crunchy) |
1 cup cheddar cheese (shredded) |
2 tablespoons pickle juice (dill pickle juice) |
24 slices dill pickles (can be lengthwise or round slices ' enough slices to garnish tops of rye bread rounds) |
Directions:
1. Preheat to 350 degrees.
2. Combine peanut butter, shredded cheese, and pickle juice.
3. Spread peanut butter mixture on slices of cocktail rye bread.
4. Top with dill pickle slices.
5. Heat in 350 degree oven for 5-6 minutes, or until peanut butter mixture is hot and bubbly.
6. Makes 2 dozen appetizers.
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