Recipe & Photography by Karen Gerard
•8 oz softened cream cheese
•zest from 1 lemon
•4 sprigs fresh dill, chopped
•1 english cucumber
Beat the cream cheese, lemon zest, and chopped dill in the bowl of a stand mixer until light and well combined.
Preheat the oven to 350F. Cut the baguette into 1/2 inch slices and toast them in the preheated oven for 10 minutes or until lightly crisped.
Cool on a baking rack while you thinly slice your english cucumber.
To prepare, thinly spread the cream cheese mixture evenly on the toast and layer with slices of cucumber.
Garnish with fresh dill and serve cool or at room temperature.