Ingredients
4
oz. cream cheese, softened
2
oz. (1/2 cup) shredded Muenster cheese
1
tablespoon chopped fresh dill
1/8
teaspoon coarse ground black pepper
16
slices cocktail pumpernickel bread
4
teaspoons butter, softened
Paprika
Fresh dill sprigs
Preparation
In small bowl, beat cream cheese until smooth. Add Muenster cheese, chopped dill and pepper; mix well. Spoon into small serving bowl. Cover; refrigerate until serving time.
Heat oven to 400°F. Spread bread slices with butter. Place slices on ungreased cookie sheet. Bake at 400°F. for 4 to 6 minutes or until lightly toasted.
Garnish cheese spread with paprika and dill sprigs. Serve with pumpernickel toast.
