Sweet and Spicy Cocktail Rye Appetizers

By: S.Rosen's Test Kitchen

The roasting of the jalapeno in this dip mellows out the peppers creating a very approachable appetizer.

Ready In

Total Time: 35 min
Prep Time: 5 min
Cook Time Time: 30 min

Servings

16

Ingredients

For the Pineapple and Jalapeno Cheese Mixture

  • 2 Red bell peppers, diced
  • 2 Large jalapenos, deseeded and diced
  • 1 Tbsp. Olive oil.
  • ¼ tsp salt
  • 8 oz. Shredded pepper jack cheese (sub another mild white cheese to reduce the spice)
  • 8 oz. Cream cheese
  • ¾ cup Canned pineapple chunks
  • ½ tsp onion powder

  • For the Sandwiches

  • 16 Slices of S.Rosen’s Party Entertainers Caraway Cocktail Rye
  • 4 slices bacon OR left over BBQ pork or chicken
  • Additional green onion for garnish

Directions

Instructions

  1. Combine the all the diced peppers in a bowl with the olive oil and salt. Spread on a sheet and roast at 375F for about 20 minutes or until to begin to see the start of browning.
  2. While the peppers roast combine the cream cheese, pepper jack cheese, pineapple, and onion powder.  
  3. Once the peppers have finished baking immediately combine it with the rest of the ingredients (the heat melts the cream cheese). Stir until well combined. This can be done the day before, just refrigerate until you’re ready to assemble.
  4. Place a large spoon size dollop on each cocktail rye.
  5. Heat in oven at 350 for 6-7 minutes (longer if the mixture is cook from the fridge). Serve with topped with green onion and bbq pork or bacon bits.