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Prep 30min
Total30min
Ingredients8
Servings8
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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
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Steps
1
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.
2
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.
3
Garnish cheese spread with paprika and dill sprigs. Serve with pumpernickel toast.
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Muenster (MUHN-stuhr ) cheese originates from the Alsace region of France. This semi-soft cheese is mild when young and becomes more robust as it ages. American versions of this cheese are quite bland.
Cocktail rye bread can be used in place of the pumpernickel bread.
Make the spread up to one day in advance. Cover tightly and refrigerate.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
130
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
6g
30%
Cholesterol
25mg
8%
Sodium
200mg
8%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
4%
Sugars
1g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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