Slices of toasted multi-grain baguette are spread with a dill mustard, topped with a slice of havarti cheese and a rolled or folded slice of salmon gravlax, and garnished with a sprig of fresh dill.

Salmon Gravlax on Havarti Crostini

Dill Mustard:
1/2 cup Dijon mustard
1 ounce white wine
1 tablespoon chopped fresh dill
1/2 teaspoon black pepper

 

Crostini:
3 multi-grain baguettes
8 ounces Havarti cheese
1 pound salmon gravlax (smoked salmon may be substituted), sliced paper thin
1 bunch fresh dill

1. Preheat the oven to broil.
2. For the Dill Mustard: Combine all ingredients.
3. For the Crostini: Cut each baguette on the bias into 18 crostini. Lightly toast the slices in the oven and cool.
4. Thinly slice the cheese into triangles approximately the size of the crostini.
5. 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.

Makes about 50 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.