- 16 small, square (cocktail-size) pumpernickel toasts, toasted
- 1/2 cup cream cheese, softened
- 8 slices bacon, cooked very crispy and crumbled
- 1/4 cup green olives with pimentos, sliced
Lay pumpernickel toasts on a flat surface. Spread each one with a layer of cream cheese, sprinkle with bacon crumbles and top with olive slices.