Ingredients
- 1 english cucumber
- 1 cup (about 60) fresh cocktail shrimp, not canned
- 1 cup Boursin cheese, or herbed cream cheese
- 1 loaf multi grain bread
- Cocktail sauce
- 1 small lemon, thinly sliced
- Fresh dill
Directions
- Pat dry the cocktail shrimp and set aside. Using a zester, score the cucumber length-wise creating long grooves. Cut the cucumber in half along it's length and thinly slice using a mandoline; set aside.
- Preheat oven to 350°F. Using a 1-1/2" cookie cutter or small glass, create circles from the bread slices and bake until lightly toasted. Let cool slightly.
- To prepare canapés: spread a spoonful of boursin on each toast round, or cracker. Top with 3 thinly sliced cucumber halves, then 3 small shrimp, overlapping slightly. Garnish with a dollop of cocktail sauce and finish with a lemon slice and a sprig of dill.
