Olive Broils

I’m always on the lookout for appetizer recipes that are quick and easy crowd pleasers. Ann has been making these simple Olive Broils for years and they are always a hit. She has gotten creative and substitutes various ingredients – I’ll give you the original recipe and a couple variations, but this is definitely a concept you can make your own. Just add and subtract based on your likes and dislikes, or to match other foods on your menu. These are a great party food to add to your next game night or cocktail hour.

Olive Broils

2 c. shredded Swiss cheese
1 small can sliced olives, drained
1 jar real bacon bits
1/4 c. mayonnaise
1 package pumpernickel cocktail breads (sometimes in the deli area)

Mix together first four ingredients in a medium bowl. You may need to add more mayo – the goal is to get the mixture to stick together without being gloppy.

Turn the broiler on high and move the oven rack to the top position.

Use a heaping tablespoon of the mixture to top each slice of bread. Lay out on a cookie sheet. When the tray is full, place under the broiler for five minutes, just until cheese starts to bubble and brown.

Variations we’ve tried:

*Shredded Jarlsberg cheese and red onion on rye cocktail breads
*Shredded mozzerella and diced pepperoni on wheat cocktail breads

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3 Responses to Olive Broils

  1. Mary-Grace says:

    Those are so pretty! I love recipes that allow for some experimentation and variations:)

  2. Pingback: Picnic Musings | The Petite Filet

  3. Liz says:

    OMG I am so making those!

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