Benedictine spread on toasted rounds, topped with cucumber and dill—easy, elegant hors d'oeuvres in 20 minutes.
# What You Need:
→ Benedictine Spread
01 - 1 English cucumber, peeled and seeded
02 - 225 g (8 oz) cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon grated yellow onion
05 - 1 tablespoon chopped fresh dill
06 - 1 teaspoon lemon juice
07 - 1/4 teaspoon salt
08 - Pinch of ground white pepper
09 - A few drops green food coloring (optional, for traditional look)
→ Canapés
10 - 1 baguette or 12 slices white sandwich bread
11 - 1 English cucumber, thinly sliced
12 - Fresh dill sprigs, for garnish
# Steps:
01 - Grate the peeled, seeded cucumber for the Benedictine spread. Place in a clean cloth or paper towel and squeeze out excess moisture.
02 - In a bowl, combine cream cheese, mayonnaise, grated onion, chopped dill, lemon juice, salt, and white pepper. Mix until smooth.
03 - Fold in the grated cucumber and a few drops of green food coloring if desired. Chill for 10 minutes for flavors to meld.
04 - Slice baguette into 24 thin rounds, or cut sandwich bread into desired shapes using a round or oval cutter. Optionally, toast lightly.
05 - Spread about 1 tablespoon of Benedictine onto each bread round.
06 - Top with a thin slice of cucumber and garnish with a dill sprig. Arrange on a platter and serve immediately.
