Lay entire box of Melba toast on a cookie sheet (or two if necessary) so that crackers are side by side and do not overlap.

Count crackers.

Cut Havarti into enough thin slices to cover each cracker Cut tenderloin into enough thin slices to cover each cracker.

I usually use thin slices and sometimes thicker slices up to 1/8-inch thick. If you use thicker slices or more than one box of Melba toast, you may need a bigger piece of tenderloin and/or cheese.

Lay a piece of Havarti on each cracker. Lay a piece of tenderloin on each Havarti covered cracker.

Once oven is preheated put cookie sheets in for literally just a minute. Keep a *close* eye on them so they do not overcook or burn. It is *EASY* to overcook these and they are lousy if overdone.

Once they are to your liking (best if tenderloin is nice and pink), remove them, let cool for a moment and serve.

Submitted by: Mark L.