bresaola and cheddar toasts

Ingredients:

4 nutty whole grain bakery fresh rolls

2 ounces of high quality sharp white cheddar cheese

2 ounces of bresaola, thinly sliced

1/4 cup whole grain mustard (you might not use it all)

Several cornichon pickles, removed from their brine

Directions:

Preheat the oven to 350 degrees.

Thinly slice the rolls crosswise, discarding the ends. Cut the slices in half to create half moons.

Place on a heavy rimmed baking sheet. Lightly brush with melted butter. Toast until just golden about five minutes. Let cool completely on the tray then place in airtight container and store at room temperature for up to a day. If the toasts seem a bit soft just pop back in the oven for a couple minutes.

Cut the bresaola into pieces equal in size to your toasts. Wrap in plastic wrap and refrigerate until needed.

With a potato peeler make generous ribbons of the sharp white cheddar. Fold in a paper towel then place in a Ziploc bag and refrigerate until needed.

Thinly slice cornichons. Place in a ramekin, cover with plastic wrap and refrigerate until needed.

Right before serving top each toast with a slather of grainy whole mustard.

Place two ribbons of cheddar on mustard covered toast.

Drape three pieces of the air dried beef over the cheese.

Top with two thin slices of cornichon.

Place on a plate and serve.

Makes about 48