Dill Havarti-Shrimp Appetizers

 

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

• 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.