Best 2 Cheese And Olive Bites Recipes

MINI CHEESE AND OLIVE WELSH RAREBIT BITES FOR FESTIVE FROLICS!

Steps:

• 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.

CHEESE AND OLIVE BITES

Steps:

• Into food processor mix flour and butter, process until fine breadcrumbs.
• Next add cheeses and chilli, pulse briefly.
• Add olives, egg yolk and water.
• Pulse until mix forms large clumps which sticks together when pressed with fingers.
• Add a little more water if necessary.
• Roll out onto a floured surface into 2 logs.
• Wrap logs in glad wrap - place in fridge for 1 hour, as it is easier to slice.
• Cut into slices when required and bake at 180C, approx 10 minutes, until golden.
• Can freeze the logs.