- 3 cups (12 ounces) shredded sharp Cheddar cheese
- 1 (8-ounce) container chive-and-onion flavored cream cheese, softened
- 1 (4-ounce) jar diced pimiento, drained
- 1/2 cup chopped pecans, toasted
- 24 whole wheat or pumpernickel bread slices
How to Make It
Stir together first 4 ingredients. Using a 3- to 4-inch bat-shaped cutter, cut 2 bats from each bread slice.
Spread about 2 tablespoons filling over 24 bats. Top with remaining 24 bats.
Prep: 30 min.