Cheese and Sun-Dried Tomato on Cocktail Rye Bread
27 mins (prep 15, cooking 12)
7 ingredients
24-36 servings
I had a few slices of cocktail rye bread left over so I threw this together. Make it as hot or as mild as you like. I forgot to take a picture of the one I made it looked so good I ate it! I made these again this time taking a picture however I used "Rug Roggebrood" snack squares (see photo) this is a very heavy almost black dense bread - the squares however want to fall apart and the flavor of the bread is too heavy it takes over the cheese and sun dried tomatoes flavor. I recommend that you stick to the light pumpernickel or even flattened 9 grain bread. I made these single layer and that works as well.

Categories:  <-30-mins , high-protein , high-in... , number-of-servings , cheese , appetizer , high-calcium , eggs~dairy , time-to-make ,
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Serving Size (5.99 g)
Servings 24
Amount per Serving
Calories 32.01 Calories from Fat 31.68
% Daily Value *
Total Fat 3.52g 129.83%
Saturated Fat 0.93g 111.29%
Trans Fat 0.04g %
Cholesterol 2.65mg 21.2%
Sodium 21.67mg 21.67%
Total Carbohydrate 0.26g 2.11%
Dietary Fiber 0.14 g 13.26%
Sugars 0.1 g %
Protein 0.08g 3.76%
Vitamin A 142.91IU% Vitamin C 0.44mg%
Calcium 1.65mg% Iron 0.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
your favorite cheese