• 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.