Mini Cheese And Olive Welsh Rarebit Bites For Festive Frolics!

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 4 -6 slices bread, 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
• salt
• pepper

Recipe

• 1 stamp 12 x 2" rounds out of the sliced bread - the spare bread can be kept for fresh breadcrumbs.
• 2 pre-heat the oven to 230c/475f and line a baking tray with greasproof paper.
• 3 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.
• 4 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!
• 5 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.
• 6 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.
• 7 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.
• 8 serve warm or at room temperature with cocktails, wine and other hors d'oeuvres for festive feasts, frolics, parties or buffets!
• 9 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.