Cocktail breads are like if a loaf of rye or pumpernickel bread mated with a box of crackers, this would be the offspring. Little mini, dense (but not crunchy) pieces of bread that keep very well.
I love them. Especially when I’m flying solo and wouldn’t finish an entire regular loaf of bread before it got all dried out or moldy. I mainly use them like crackers, just putting stuff on top, but a few times I’ve made little gourmet grilled cheese “sliders” with them for appetizers. Very yummy.
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