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Cocktail rye was pretty common when I was growing up, but it's been a while since I've seen it. Maybe it's a regional thing. It's a small loaf, thinly sliced.
In our house, cocktail rye was typically served as the base for chopped chicken livers or cream cheese, always served open-faced, kind of like the untoasted rye version of crostini.
Most of the bread that came into our house was destined for very utilitarian sandwiches, so little bread seemed very fancy to me. Even if it was just a snack in front of the TV, cocktail rye felt like a party.