Prep 5 mins
Cook 0 mins
Smørrebrød - Open-Faced Sandwiches From Best of Scandinavian Cooking. Posted for ZWT6. To make smorrebrod, cut crusts from slices of pumpernickel or rye bread, but not French bread, when using them for a base. Be careful to spread soft butter entirely over the piece of bread you use. This keeps moist ingredients from seeping through and making the bread soggy.
- Spread rye bread with butter.
- Cover with a layer of blue cheese.
- Top with cherry preserves.
This is more like 4 1/2 stars. The blue cheese and the rye bread went very well together, but I'm not sure about the cherry preserves on top, although I do like and enjoyed all three ingredients, both separately and together.