Ingredients
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25 small bread rounds or 25 slices rye cocktail bread
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1 cup grated cheddar cheese, Jarlsberg or 1 cup monterey jack cheese
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2 bunches green onions, finely chopped
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1/2 green pepper, finely chopped
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1 cup mayonnaise
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1/2 teaspoon garlic salt
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1/8 teaspoon cayenne pepper
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1 pint cherry tomatoes, sliced
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8 slices cooked bacon, crumbled
Instructions
- Toast only one side of bread slices under broiler. Cover to keep fresh and set aside.
- Combine cheese, onions, and green pepper with 2/3 cup of the mayonnaise. Season with garlic salt and cayenne pepper. Refrigerate if making ahead.
- Shortly before serving time, preheat oven to 350*F.
- Spread untoasted sides of bread with remaining 1/3 cup mayonnaise. Top with tomato slices, and then cheese mixture. Sprinkle with bacon.
- Bake 3 to 5 minutes, until bubbly and lightly browned. Serve immediately.