Hmm. I bought three larges loves of cocktail bread (sourdough, rye, and pumpernickle) when I was in PA last weekend. I thought that they would be 'fun'! Now I am stumped - does anyone ahve any great ideas what I can do with them? I'd like to do more than just dump them in a basket to serve with dips, cheeses, and sauces.

I thought that I might make some minature panini with roasted vegetables on the sourdough and perhaps minature reuben sandwiches with the rye.


Thanks!

J

Oh, mini sandwiches would be adorable! How about for the Pumpernickle, a dab of dill or chive cream cheese, a bit of smoked salmon, and a thin slice of cucumber?

My pate is good with pumpernickel (here is the link)and here is a really tasty dip that I've made with great success on many occasions:

Warm Artichoke Dip with Pumpernickel Bread
(From Bon Appetit magazine, circa 1993)

1 - 14 oz. can artichoke hearts, drained and coarsely chopped
1 c. sour cream
1 c. mayonnaise
1/2 c. crumbled soft goat cheese
1/4 c. grated parmesan

Pumpernickel slices, lightly toasted
butter, room temperature
Chopped fresh parsley

Preheat oven to 350 degrees. Mix the first five ingredients in a small baking dish and heat through, about 20 minutes.

Set dish in center of platter. Spread tips of bread with butter and sprinkle with chopped parsley. Arrange around dip and serve.

(Also - I have served mini Reuben sandwiches at parties I have catered and they were ALWAYS a huge hit.)

I have made open-faced rubens with a bit if swiss cheese melted ontop, serve them warm out of the oven. Cream cheese and cucumber sandwiches with fresh dill are my favorite!
You can also use them with a cheese fondue...and if you still have 2 loaves left make the GTG bread pudding.