Snacks · Open toast bites
Dill Pickle Cheddar Toast Bites
Sliced dill pickles bring both crunch and acidity to these small open toasts. A thin layer of mayonnaise helps the cheddar settle into the bread as it melts.
Jump to ingredients
- Yield
- 8 snack bites
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
Ingredients
1/2 cup sliced dill pickles, drained and patted dryWoodstock: USDA Organic
2 tablespoons mayonnaiseThe Ojai Cook: USDA Organic- 4 slices wheat bread
- 1/2 cup shredded cheddar cheese
- 1/8 teaspoon black pepper
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Heat the oven
Heat oven to 400°F. Line a baking sheet with parchment and cut each bread slice in half to make eight snack-sized pieces.
Dry the pickles
Drain the sliced pickles and pat them dry with paper towels for 1 minute. Spread a thin layer of mayonnaise over the bread and arrange on the sheet.
Melt the cheddar
Scatter cheddar evenly over the bread and bake for 8 to 10 minutes until the cheese bubbles and the bread edges turn golden. Check early if using thin bread.
Top and serve
Transfer to a heatproof board. Add the dried pickles and pepper to each hot toast, then serve while the cheese is soft and the pickle slices remain crisp.
Kitchen tips
Add pickles after baking to preserve their snap.
Shred cheddar finely so it melts before the bread edges darken.
Substitutions
For dairy-free needs, use a melting dairy-free cheddar alternative and check the bread and spread labels.
For gluten-free needs, use labeled gluten-free bread and verify pickles, mayonnaise and cheese; crisping time may differ.
Storage
Serve immediately for the best crunch. Refrigerate leftovers within 2 hours at 40°F or below for up to 1 day; remove pickles before reheating the toast.
Serving suggestions
Offer eight small pieces as a warm snack; two bites per person makes four snack portions.
Make ahead
Dry the pickles and shred cheese a day ahead, refrigerating separately. Assemble and bake just before serving to prevent soggy bread.
Allergen details
Contains: wheat, milk, egg, soy, mustard.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Woodstock Organic Kosher Sliced Dill Pickles - 24 oz × 1 — $9.10
- The Ojai Cook Organic Mayonnaise - 16 fl oz × 1 — $8.01
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Read recipe →Frequently asked questions
Are these sweet pickle toasts?
No. This version uses the sliced dill pickles, which have a briny, savory profile. Check the jar you receive if you want to confirm the pickle style before cooking.
Where does the mustard note come from?
The supplied pickle ingredients list mustard in the natural flavors, and the mayonnaise also lists mustard. No additional mustard is needed.