Bacon Olive Toasts
A great low-carb hors d'ouvers. Freezes well for a quick snack too! These are so good they won't even care that they're low carb.
| 18 Slices | Low-Carb Bread |
| 6 Slices | Crispy Bacon |
| 1 Cup | Black Olives (Green Olives work too) | ½ Cup | Green Onion Tops |
| ½ Cup | Mayonnaise |
| 1½ Cup | Cheddar Cheese, shreaded |
Toast bread on one side only. This can be done either by putting two slices of bread together into a toaster oven, or by placing a single layer of bread on a cooking sheet and broiling for a few minutes until toasted on one side. Combine the rest of the ingredients in a food processor and pulse until roughly blended. Small bits of onion, bacon and olive should still be recognizable. Remove crusts from toast and cut into shapes. I like triangles myself. Spread the bacon olive spread over the untoasted side. If making these for use later they can now be frozen in a single layer. Once frozen moven them to an airtight container and keep frozen until ready to use. When ready to serve, place desired number of toasts spread side up on a cookie sheet and broil until spread becomes bubbly and brown. Carbs: If you remove the crusts and use low-carb bread that's about 5 carbs a slice and cut each into 4 pieces... ~72 pieces at 1.2 carbs each. The formula is: Carb count for each piece = ((Slices of bread x number of carbs per bread slice) + 14 Carbs for the spread) / total number of bacon olive toasts I subracted 1 carb for each bread piece because I removed the crusts. ((18 x 4) + 14) / 72 = 1.19444...
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