- 6 thin slices old-fashioned smoked ham
- 2 tbsp. (30 ml) apricot chutney
- 1 ½ tbsp. (22.5 ml) Dijon mustard
- 12 curls Comté-style cheese
- 12 diagonal baguette slices
- Radish micro-sprouts (or other)
- Cut the slices of smoked ham in 2 and fold each half on itself twice.
- Spread the bread with a fine layer of Dijon and place ½ slice of ham and 1 curl of cheese on top.
- Garnish each baguette slice with a small spoonful of chutney, decorate with micro-sprouts and serve immediately.