Cheese Canapes

• 6 slices of rye bread
• 3 tablespoons unsalted butter, softened
• 12 thin slices of salami, cut into 12 (2-inch) scallop-edged rounds
• 1/4 pound Vasterbotten cheese or sharp Cheddar, sliced thin and cut into twelve 1 1/2-inch rounds
• 36 (1 1/2-inch) long julienne strips of red bell pepper
• About 2 tablespoons Swedish sweet mustard
• 12 drained bottled cocktail onions

1. Spread the bread with the butter and with a 2-inch scalloped cutter cut into 12 rounds.
2. Arrange the salami, the cheese, and the bell pepper decoratively on the bread, spoon small dollops of the mustard onto the canapes, and press the onions into the mustard.
3. The canapes may be made 30 minutes in advance and kept covered and chilled.
4. Arrange the canapes on a platter.

bread, unsalted butter, thin, vasterbotten cheese, long julienne strips of red bell pepper, swedish sweet mustard, cocktail onions

Taken from www.foodnetwork.com/recipes/cheese-canapes0.html (may not work)