A foodie spin on my mom’s famous h’orderves that is sure to knock even anyone’s socks off. My mom used sourdough bread, cheddar cheese, sliced black olives, and scallions.

I placed sliced Costeaux Bakery multigrain bread on a sheet tray then drizzled white truffle oil over each of the slices. Sprinkle grated cheddar cheese all over the slices, I like a lot of cheese so it’s nice and gooey. Then I add the sliced castelvetrano olives on top of the cheese. They go in the over for about 15 minutes at 375. Crack pepper on top, then bam- quick, easy, tasty appetizers that anyone will love to snack on!

This simple dish pairs perfectly with any of your favorite IPA’s or something a little heavier and almost sweet like the Hopslam triple IPA.