Friday, July 10, 2015



4 english  cucumbers
500 g  cream cheese, softened
8 tablespoons unsalted butter, softened
2 tablespoon Dijon mustard
2tablespoon lemon juice
2 bunch fresh dill (about 1-ounce)
Salt and cayenne pepper to taste
 slices white bread


To prepare the cucumbers, slice each one into approximately 18- 20 slices — and place them flat on a cutting surface. Using a  round cutter, cut the skin off each cucumber slice.
Then, 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 8 sprigs of dill and set them aside  for the garnish.
To make the dill spread, in a food processor  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. (If  you don’t have a food processor, simply blend all of the ingredients in a medium mixing bowl with a spoon and finely chop the dill before you add it.)
Season  to taste with salt and cayenne pepper. Blend the mixture one last time to be sure all of the ingredients are incorporated.
To assemble the canapés,spread a thin, even layer of the dill spread onto one surface of each slice of bread.  Place the remaining dill spread in a zip-lock bag and cut a tiny bit off of one of its bottom corners. Set aside, keeping the bag at room temperature. Cut about 8 rounds out of each slice of dill-spread-covered bread, placing them on the parchment-covered baking sheet.
 Place one cucumber slice on each round of bread.  Then use the zip-lock bag with the remaining dill spread to fill each hole in the cucumber slices.  To smooth the top, use a bit of water on your fingertip.  For the garnish, use the dill you set aside — break off  tiny sprigs and add them to the center of each canapé.  Keep chilled until ready to use.

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