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Monday, December 27, 2010

Chew on This | Rye Bread Party Appetizers

Okay gang, Christmas was lovely, lovely, lovely!  Now, what are you doing for New Year's Eve and Day?  Huh?  Appetizers and drinks?  This recipe will totally help...

It's always smart to have a quick-fix appetizer recipe you can whip out when the unexpected
happens, and this is the one.  Did I mention it is sooooo delicious too?

These thin slices of crunchy rye bread are topped with a gooey cheesy combination of ingredients that you are sure to have on hand.  It makes them the perfect emergency appetizer.  You can whip up these little goodies as the guests are walking in-pop them in the oven-and you're good to go! 

This is what you will need:
Cocktail rye (or pumpernickel) bread, mayonnaise, grated Parmesan cheese, grated onion, sea salt, garlic powder, and optional cayenne or hot sauce.  Note:  Keep a loaf or two of cocktail rye or pumpernickel in the freezer so you're never caught without something fast and delicious to serve.

Measure out equal parts of mayonnaise, grated Parmesan cheese, and grated onion.  Grating an onion is different - it makes it liquidy and pulpy - but it adds the perfect texture and flavor!

In a small bowl, combine the mayonnaise, Parmesan cheese, and onion.  Add the garlic powder, and optional cayenne powder or hot sauce.  Spread a generous amount of the topping on the cocktail rye bread-and then pop them in the oven.

Bake at 400℉ for 10 minutes or until the cheese is starting to brown and looks very bubbly.  Remove from oven and sprinkle with a dash of sea salt.

Serve hot, hot, hot!

Fast and fantastic...enjoy!


Here is the recipe:
 Rye Bread Party Appetizer

1 of loaf cocktail rye or pumpernickel bread
Equal amounts of (I use ½ C of each):
onion – pulped with a grater
Parmesan cheese – grated
dash of garlic powder
sea salt to taste
Optional:  a sprinkle of cayenne or hot sauce

Preheat oven to 400℉. Mix mayonnaise, grated onion and cheese together.  Add a dash or garlic powder and optional cayenne or hot sauce to taste.

Spread a generous amount of the mixture onto bread.  Place bread on  a cookie sheet and bake until spread begins to turn light brown and bubbly.   Remove from oven and add a dash
of sea salt to taste.  Serve immediately.  So good!


  1. I had something like these the other night except cooked crumbled bacon was added to the mix. Very good

  2. My french grandmother used to make these all the time, sooooo good! A huge childhood fav of mine!