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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Dill Havarti-Shrimp Appetizers Recipe

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This recipe for Dill Havarti-Shrimp Appetizers is from The Pine Grove HomeSchool Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
1 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.
2 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.
3 Bake 3 to 5 minutes or until cheese is melted..
Personal Notes:
Personal Notes:
If you can't find the dill-flavored Havarti, you can use regular Havarti or you might try Gouda for a flavor change.

Makes: 24 appetizers

 

 

 

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