Ingredients
2/3
cup small whole pimiento-stuffed green olives (from 10-oz jar)
1
cup shredded Cheddar cheese (4 oz)
1/4
cup mayonnaise or salad dressing
1
package (3 oz) cream cheese, softened
Dash ground red pepper (cayenne)
16
slices cocktail rye bread
Preparation
Reserve 16 whole olives for garnish. Chop remaining olives; place in medium bowl. Add Cheddar cheese, mayonnaise, cream cheese and red pepper; beat with electric mixer on medium speed until well blended.
Spread about 2 tablespoons cheese mixture on 8 of the bread slices. Top with remaining bread slices. Cut each sandwich diagonally in half.
Garnish each appetizer with 1 whole olive secured with a toothpick or decorative pick.
