Ingredients
The following ingredients have 4 Servings
- 2 English cucumbers ((a bit larger than 1-3/4-inch diameter))
- 8 ounces cream cheese, (softened)
- 4 tablespoons unsalted butter, (softened)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 bunch fresh dill ((about 1 ounce))
- salt and cayenne pepper to taste
- 9 slices whole grain or white sandwich bread
Instruction
- Prepare the cucumbers. To prepare the cucumbers, slice each one into approximately 18 slices -- about ¼ to ½ inches wide -- and place them flat on a cutting surface. Use a 1¾ inch round cutter to cut the skin off each cucumber slice.Then use a 1 inch round cutter to cut a hole in the middle of each slice to remove the seeds and create a space for the dill mixture later.
- Wrap the prepared cucumbers in plastic wrap and refrigerate them until you are ready to assemble the canapés. Cover a baking sheet with parchment paper and set aside. Remove 4 sprigs of dill and set them aside in the refrigerator for the garnish.
- Make dill spread. To make the dill spread, use a food processor to blend the cheese with the butter, mustard, lemon juice, and the remaining dill. Blend until the dill is very finely chopped and the mixture is very smooth. Season generously to taste with salt and cayenne pepper. Blend the mixture one last time to be sure all of the ingredients are incorporated.
