About the Recipe
This is a family favorite!! We can't keep this around once it's made, because it's eaten within 10 minutes of being made! We like to make an extra large batch and keep it chilled in the fridge, that way it's an easy lunch during the weekdays. Serve is on a slice of rye toast with sliced ham for a filling lunch.
1 lb Colby Cheese, shredded
1 lb Swiss Cheese, shredded
1 lb Mozzarella Cheese, shredded
1 cup Black Olives, roughly Chopped
1 cup Green Onions, sliced
1 Tbsp Garlic Powder
1 cup Mayonnaise
Salt and Pepper to taste
1 loaf cocktail Rye Bread
1 loaf cocktail Pumpernickel Bread
Paprika, to serve
Mix together the cheeses, olives, onions, galric powder, and mayo in a large bowl. Season with salt and pepper to taste. The mixture should be sticky, but not overly wet. If needed, add more mayo to get the correct consistency.
Preheat the oven to 350°F. Lay out the slices of cocktail breads on an oven safe tray. Place a heaping table spoon of the cheese mixture onto each slice of bread and bake in the preheated oven until the cheese is melted and bubbly, about 7-10 minutes.
Serve hot as a starter to a meal, or as an hors d'oeurvres to nibble on.