Prep 10 mins
Cook 10 mins
A delectable tangy topping of Cheddar cheese, chopped olives, sun-dried tomatoes with cherry tomatoes - melted on little toasted bread rounds! Perfect for all types of parties, buffets, nibbles, Hors D'oeuvres, starters and aperitif snacks! I make up my toasted bread rounds ahead of time and store them in an airtight tin; the cheese rarebit mixture can also be made ahead, you just need to spread it on top of the toasted bread rounds and then pop them in the oven for 5 to 8 minutes. Perfect, tasty and very elegant! I usually use green olives, as I prefer the flavour when mixed with the cheese and tomatoes - but you could use black olives if you wish. I also use pimento stuffed olives to great effect, I am sure that almond stuffed olives would also be wonderful. Try to use a good quality thick sliced loaf of bread for the toasted bread rounds - it makes such a difference to the finished taste. This recipe is easily doubled or trebled for larger gatherings!
- 4 -6 slices bread, white or 4 -6 slices brown bread
- 4 ounces grated cheddar cheese
- 1⁄2 teaspoon English mustard powder
- 2 tablespoons good quality mayonnaise
- 2 ounces green pitted olives, finely chopped
- 6 extra olives, cut into half (to garnish)
- 2 sun-dried tomatoes, drained and finely chopped
- 6 cherry tomatoes, cut in half
- Stamp 12 x 2" rounds out of the sliced bread - the spare bread can be kept for fresh breadcrumbs.
- Pre-heat the oven to 230C/475F and line a baking tray with greasproof paper.
- Lay the bread rounds on the lined tray and bake for about 3 to 5 minutes or until a pale golden brown. Remove from the oven.
- Mix the grated cheese, chopped olives, chopped sun-dried tomatoes, mustard powder and mayonnaise together - season with salt and pepper to taste, remembering the olives are already quite salty!
- Spread the mixture over the top of the pre-toasted bread rounds and bake in the pre-heated oven for about 5 to 8 minutes, or until the mixture has melted and is bubbling.
- Take the mini rarebits out and place half a cherry tomato into the toppping of each round - put them back into the oven for about 1 to 2 minutes to soften the tomato, make sure they do not brown too much.
- Take them out of the oven and finish off by placing half an olive in the middle of each cherry tomato as a final garnish.
- Serve warm or at room temperature with cocktails, wine and other Hors D'oeuvres for festive feasts, frolics, parties or buffets!
- The toasted bread rounds can be stored for up to a week in an airtight tin, and the cheese rarebit mixture can be made ahead and stored for up to 3 days in the fridge.
EVENT: My first meeting with Ontario Zaar members at an appetizer party 2 hours from home. Party starts at 1pm Saturday. No pressure...ya right! MISTAKE: I made an appetizer - refrigerated it to allow the flavours to meld Friday evening. At midnight on my way to bed I decided to check out how all of those lovely flavours were working.....YUCK!!!!! SOLUTION: Find another recipe that I could shop for and make before 11am Saturday morning. I logged on to Zaar - chose yours, made my shopping list and left a note for DH to get me up really early. I was in the parking lot waiting for the store to open at 8am. PROBLEM: Damn! DH hates olives but I'm making this recipe come hell or high water. SOLUTION: Triple the recipe - make half as written and swap out the olives for crumbled bacon in the other half. RESULT: Very pretty, delicious little morsels that saved the day for me. These will definately be one of my 'go to' recipes for appetizers. Couldn't be easier or better tasting. I used extra old cheddar and only had them in a 375 oven as I was sharing space. It worked out fine. Thanks so much for this little gem!
I took these to a New Years Eve party where they were a huge hit! Even olive haters ate them up once the olive was taken off the top. Thanks for sharing!
Enjoyed a few of these at CL Appy party too...they were sooo good. I will definitely keep these in mind to make for us some time soon.