2 cucumbers
2, 8 oz. packages cream cheese, softened
1 packet dry salad dressing (I like Italien, and used a garlic and herb for the garden party)
1 baguette, sliced thin by Panera
dill (dry or fresh)
Wash cucumbers well. Using a fork, scrape down the cucumbers lengthwise leaving "stripes" all the way around. Slice the cucumbers into 1/4 inch slices or thinner. Set aside.
In a small bowl, stir together cream cheese and dressing mix; combine well.
Toast the slices of baguette under the oven broiler until lightly toasted. Using a butter knife, spread the cream cheese mixture onto the individual slices. Don't cake the slices with the mixture, just a thin layer will do it. I usually have quite a bit of the cream cheese left over.
Next, lay a slice of cucumber in the middle of the bread. Once done, shake a small amount of the dill weed onto the cucumber slice. Remember that dill is strong and a little goes a long way. Just one or two taps of your finger on the shaker should do it per slice.
