Ingredients
16
slices cocktail rye bread
1/3
cup sun-dried tomato spread
1
cup shredded cheddar cheese (4 ounces)
4
slices bacon, crisply cooked and crumbled
1
tablespoon chopped fresh parsley
Preparation
Heat oven to 375°. Place bread slices (cut bread into shapes using holiday cookie cutters if desired) in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until toasted.
Spread each slice with tomato spread. Sprinkle with cheese, bacon and parsley. (If making ahead, cover and refrigerate up to 24 hours.) Bake about 5 minutes or until cheese is melted. Serve warm.
