Mini Cheese and Olive Welsh Rarebit Bites for Festive Frolics!

Ingredients

• 4-6 slices bread, white or 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

Directions

1. 1

   Stamp 12 x 2" rounds out of the sliced bread - the spare bread can be kept for fresh breadcrumbs.

2. 2

   Pre-heat the oven to 230C/475F and line a baking tray with greasproof paper.

3. 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. 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. 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. 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. 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. 8

   Serve warm or at room temperature with cocktails, wine and other Hors D'oeuvres for festive feasts, frolics, parties or buffets!

9. 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.