An easy light lunch that is crunchy, creamy and a little spicy. You can also make appetizers using smaller pieces of bread.
*See Kitchen Notes for substitutions, more information and related links.
In a small bowl mixed together the cream cheese, black pepper, dill weed, garlic and lime juice. Taste and adjust to your preference. I sometimes add more garlic or dill.
Lightly toast the bread slices on a hot griddle with a little butter on one side. Lightly toast the other side without butter, just enough to make it a little crunchy.
Spread about 1/4 of the cream cheese mixture on each slice depending on the size of the slice.
Top with a few slices of cucumber, a sprinkling of sea salt, some chile powder and a little more dried dill. Enjoy!
Bread - You can use just about any bread you want. I prefer an artisan bread, sourdough, or Italian baguette. Something with a nice crust, but not too tough.
Chile powder - Chile powder (with an "e") provides a little kick in every bite. If you don't want spicy, you can use paprika or smoked paprika, or a combination thereof.
Appetizers - These make great little appetizers for a small party. Just use smaller pieces of bread or, use a cookie cutter and cut out rounds. Toast the bread, spread a little cream cheese on each piece, top with a cucumber slice and some spice.
Recipe author: MJ of MJ's Kitchen