 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
This recipe was created to accompany other canapés: Shrimp Canapés, Pickled Herring Canapés and Smoked Mackerel Canapés. Ingredients:
6 slices of rye bread |
3 tablespoons unsalted butter, softened |
12 thin slices of salami, cut into twelve 2-inch scallop-edged rounds |
1/4 pound västerbotten cheese (available at scandinavian markets and some specialty foods shops) or sharp cheddar, sliced thin and cut into twelve 1 1/2-inch rounds |
thirty-six 1 1/2-inch-long julienne strips of red bell pepper |
about 2 tablespoons swedish sweet mustard (available at scandinavian markets and some specialty foods shops) or other sweet mustard |
12 drained bottled cocktail onions |
Directions:
1. Spread the bread with the butter and with a 2-inch scalloped cutter cut into 12 rounds. Arrange the salami, the cheese, and the bell pepper decoratively on the bread, spoon small dollops of the mustard onto the canapés, and press the onions into the mustard.
2. The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.
|
|