1 1/2 cup finely chopped baked ham 1 tablespoon chopped fresh parsley 2 tablespoons finely diced red or white onion 1/2 stick butter at room temperature small rye squares
Combine the ham, parsley, onion and soft butter with a fork in a mixing bowl. Smear a bit of the mix on the rye squares, cut them into triangles, and place them on an oven proof tray. Slide under a broiler and cook just until the bread gets lightly toasted. Serve immediately.
These can be made up a day in advance, tightly covered and refrigerated until it's time to cook and enjoy them with drinks prior to dinner.