Ingredients
24
pumpernickel cocktail bread slices
3
tablespoons Dijon mustard
1
tablespoon honey
6
slices (about 8 ounces) dill Havarti cheese from deli
24
medium or large cooked shrimp, thawed if frozen and tails removed
2
tablespoons finely chopped red bell pepper
2
tablespoons chopped fresh dill weed
Preparation
Heat oven to 400°. Place bread slices in jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 4 to 6 minutes or until crisp.
Mix mustard and honey; spread over bread slices. Cut cheese into 2-inch squares. Top each bread slice with cheese, shrimp and bell pepper. Sprinkle with dill weed.
Bake 3 to 5 minutes or until cheese is melted.
