Cheese and Sun-Dried Tomato Canapés

 

16

slices cocktail rye bread

1/3

cup sun-dried tomato spread

1

cup shredded cheddar cheese (4 ounces)

4

slices bacon, crisply cooked and crumbled

1

tablespoon chopped fresh parsley

• 1 Heat oven to 375°. Place bread slices (cut bread into shapes using holiday cookie cutters if desired) in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake about 5 minutes or until toasted.
• 2 Spread each slice with tomato spread. Sprinkle with cheese, bacon and parsley. (If making ahead, cover and refrigerate up to 24 hours.) Bake about 5 minutes or until cheese is melted. Serve warm.