Dill harvati shrimp appetizer made with antibiotic and hormone free RDM seafood
Yields12 Servings

Ready in a simple 20 minutes, special appetizers get off to a speedy start with cooked shrimp, Havarti cheese, and cocktail bread!

 24 pumpernickel cocktail bread slices
 3 tbsp Dijon mustard
 1 tbsp honey
 6 slices (about 8 ounces) Dill Havarti Cheese from the deli
 24 medium or large cooked shrimp, tails removed
 2 tbsp finely chopped red bell pepper
 2 tbsp chopped fresh dill weed
1

Heat oven to 400 degrees F. Place bread slices in jelly roll pan, 15.5'' x 10.5'' x 1''. 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 slices with cheese, shrimp, and bell pepper. Sprinkle with dill weed.

3

Bake 3 to 5 minutes or until cheese is melted.

Ingredients

 24 pumpernickel cocktail bread slices
 3 tbsp Dijon mustard
 1 tbsp honey
 6 slices (about 8 ounces) Dill Havarti Cheese from the deli
 24 medium or large cooked shrimp, tails removed
 2 tbsp finely chopped red bell pepper
 2 tbsp chopped fresh dill weed

Directions

1

Heat oven to 400 degrees F. Place bread slices in jelly roll pan, 15.5'' x 10.5'' x 1''. 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 slices with cheese, shrimp, and bell pepper. Sprinkle with dill weed.

3

Bake 3 to 5 minutes or until cheese is melted.

Dill Havarti-Shrimp Appetizers

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