My grandfather brought these to every family gathering without fail. Just 3 ingredients for a savory,

Gently pat each mound to round and compact it slightly, forming tidy little piles. Don’t flatten them completely; you want them like small haystacks so the centers stay soft while the edges crisp.
Bake on the middle rack for 12–16 minutes, or until the cheese is melted and bubbly, the edges are deep golden brown, and the tops look lightly toasted.
Remove the pan from the oven and let the bites rest on the baking sheet for 5–7 minutes. They will firm up as they cool, making them easier to lift without breaking.
Use a thin spatula to transfer the bites to a serving plate. Serve warm or at room temperature. Any leftovers can be cooled completely and stored in the refrigerator, then reheated briefly in a hot oven or toaster oven to re-crisp the edges.
Variations & Tips
For a slightly different flavor, you can swap the Swiss cheese for shredded cheddar, Colby-Jack, or a mix of Swiss and mozzarella, keeping the same total amount so the bites still hold together and crisp nicely. If you like a stronger, deli-style taste, stir in a teaspoon or two of prepared horseradish or spicy brown mustard (this technically adds an extra ingredient, but it’s a small flavor boost that my grandfather would sneak in now and then). To stretch the recipe for a crowd while staying low carb, fold in a small handful of very finely chopped green onion or minced sauerkraut—just blot them dry first so the mixture doesn’t get watery. You can also make these ahead: mix and portion the mounds on a lined baking sheet, cover, and refrigerate for up to a day, then bake right before guests arrive. For crisper bites, use slightly smaller mounds and bake a minute or two longer, watching closely so the cheese turns golden brown without burning.