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RYEBREAD PARTY ROUNDSIngredients
30 ryebread rounds1 Tbsp. butter 1/4 lb. prosciuto 6 filled olives fresh parsley 4 hard boiled eggyolks 1 tsp. curry powder salt and pepper to taste 1 Tbsp. mayonnaise 12 peeled shrimp fresh dill 3 oz. cream cheese 2 Tbsp. whipping cream 2 Tbsp. finely chopped pistachios 1 Tbsp. butter 1 leaf of lettuce 2 oz. Roquefort cheese (in one piece) 6 peeled walnut halves 2 oz. Old Amsterdam cheese (in one piece) 3 cocktail cherries Instructions 1. Butter six ryebread rounds with 1 Tbsp. butter. Cut prosciuto slices in half and form two horns from each slice. Place these horns on the buttered ryebread.Cut the olives in half and place these along with some parsley on the prosciuto rolls. 2. Mash the egg yolks and blend in the curry powder, the mayonnaise and salt & pepper to taste. Divide the egg mixture over six ryebread rounds and garnish each with two shrimp and some dill. 3. Stir the cream cheese and whipped cream together until well mixed and light in texture. Divide over six ryebread rounds and sprinkle finely chopped pistachios on top. 4. Butter six ryebread rounds and cover with thinly sliced lettuce. Cut the Roquefort cheese into six squares and place on top of the lettuce. Garnish each with a walnut half. 5. Cut the Old Amsterdam cheese into 6 squares. Place cheese squares on six ryebread rounds and garnish with a half cocktail cherry. |
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| This recipe is presented by Best Dutch, your source for Dutch Food and Dutch Originals. Please visit us at: www.BestDutch.com |
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