Salmon Gravlax on Wisconsin Havarti Crostini
Dill mustard:
- ½ cup Dijon mustard
- 1 ounce white wine
- 1 tablespoon chopped fresh dill
- ½ teaspoon black pepper
- 3 multi-grain baguettes (about 1 pound each)
- 8 ounces Havarti cheese
- 1 pound salmon gravlax (smoked salmon may be substituted), sliced paper thin
- 1 bunch fresh dill
Instructions:
These Salmon Gravlax on Wisconsin Havarti Crostini make some delicious appetizers for parties and picnics.
- For the dill mustard, combine all of the ingredients.
- For the crostini, cut each baguette on the bias into 18 crostini. Place the bread slices on the broiling rack. Broil the bread at least 4 inches below the heating element, until lightly browned on both sides, turning once. Remove and cool.
- Thinly slice the cheese into triangles approximately the size of the crostini. On each baguette slice, spread a small amount of the dill mustard, and then place one slice of cheese. Follow with a rolled or folded slice of gravlax. Garnish with a small sprig of fresh dill.