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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 30 |
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âI enjoy serving this hors dâoeuvre at family gatherings. It can be mixed ahead of time, refrigerated, and then spread on bread and baked at the last minute. Even kids like it.â âJoyce Dykstra, Lansing, Illinois Ingredients:
2 cups (8 ounces) shredded swiss cheese |
1 cup mayonnaise |
1 can (4-1/4 ounces) chopped ripe olives |
4 bacon strips, cooked and crumbled |
1/4 cup chopped green onions |
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes |
30 slices snack rye bread |
Directions:
1. In a small bowl, combine the first six ingredients. Spread a rounded tablespoonful over each slice of bread. Place on an ungreased baking sheet. Bake at 450° for 6-8 minutes or until cheese is melted. Yield: 2-1/2 dozen.
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