Cheese And Sun-Dried Tomato On Cocktail Rye Bread

• 24 pieces rye cocktail bread (approx 2x2-inch)
• 2 tablespoons butter (approx)
• 2 cups cheddar cheese, shredded or 2 cups your favorite cheese
• 3 teaspoons chili flakes (optional) or 3 teaspoons chili powder (optional)
• 1/4 cup sun-dried tomato packed in oil, drained, chopped

1. Butter the outside of 12 rye bread pieces and lay them buttered side down on a cookie sheet (I line the cookie sheet with"Release" foil).
2. Butter the top side of each piece of bread and sprinkle the cheese on the bread (use only half the cheese).
3. Put 1/2 tsp of chopped sun dried tomato on the cheese Butter both sides of the remaining 12 slices and place on top of the tomato layer, sprinkle with remaining cheese, sprinkle with chili pepper flakes Press down a bit Broil until the cheese has melted and is all bubbly.
4. The bottoms should be golden I like to cut them into 3 pieces but you can leave them large or cut into 2 pieces.

rye cocktail bread, butter, cheddar cheese, chili flakes, tomato

Taken from www.food.com/recipe/cheese-and-sun-dried-tomato-on-cocktail-rye-bread-91004 (may not work)