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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 3 cups water
- 25 pieces of Finn Crisp, or other rye crispbread
- 1 stick ( 1/4 pound) unsalted butter, softened
- 1 tablespoon grainy mustard
- 1 tablespoon chopped fresh dill
- 1/2 pound grated Emmenthal cheese
Method
- Bring the water to a boil and briefly dip each piece of crispbread in it (do not soak).
- Place the bread on wax paper.
- In a small bowl, combine the softened butter with the mustard and dill.
- Spread some of the mixture over the softened bread and cover with grated cheese.
- Roll up the bread pieces and arrange them on a serving dish, seam side down.
- These keep well for at least two days when covered with a dampened tea towel and plastic wrap and refrigerated.
