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since I had a large amount of meat
I didn't use from a former dinner party,
I came up with this super easy hors d'oeuvre from foods in
my refrigerator...
it's the easiest appetizer and very colorful!
Pepperoni
Appetizer
recipe and photograph created by
www.finedinings.com
Baguette, French, sliced 1/4-inch thick
Extra-virgin
Olive Oil
Champagne Dill Mustard (or use Dijon and add dill weed)
Pepperoni slices
Stuffed green olives, sliced
Thyme leaves, fresh, for garnish
Lightly brush both sides bread slices with extra-virgin olive oil, place on ungreased baking
sheet and
broil both sides until lightly toasted. Can be done ahead of time.
Spread a scant 1/8 teaspoon mustard on one side
of the meat slices, place them mustard side down on toasted crostini, add an
olive slice, thyme leaves and serve.
Wine
recommendation: Merlot
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