Hot Ryes

The original recipe is in the Denver Junior League, Colorado Cache. Always a hit. The pumpernickle or rye bread is a crispy base for the topping. The filling is easily tweaked to taste; use different cheeses, meats and or party-size breads.

Ingredients:

• 1 cup finely grated swiss cheese (I chop with a knife after grating)
• 1/4 cup cooked and crumbled bacon or ham
• 1/4 cup scallions, chopped
• 1 teaspoon Worcestershire sauce
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 loaf party-size pumpernickle or rye (found in the deli of King Sooper, CO)

Directions:

Mix all except for pumpernickle bread. Spread on each slice of party slices and place on a baking sheet. Quantity varies as to how thick you want the topping to be.

Bake at 375-degrees for 12-15 minutes until cheese begins to brown slightly.

Once cooled; you may freeze. I will place in the freezer in a single layer, wait until completely frozen, then wrap in baggies. This way you have instant appetizer; unthaw and reheat.