Tuesday, August 23, 2016


Here is an elegant, delicious, and easy appetizer to make. Any leftover spread will keep covered in your refrigerator for a couple of days.

Thin slices of whole grain, pumpernickel, or sunflower seed bread
½ cucumber, thinly sliced
1 container Garlic and Herb Boursin cheese
4 oz plain Goat cheese
1 t Dijon mustard
Juice of ½ lemon
1 T fresh Italian parsley leaves
1 T fresh dill sprigs
6 oz cold smoked, Nova lox or gravlax salmon, divided
Sprigs fresh dill

Place bread slices on a platter and add a slice of cucumber to each.

Place the cheeses, Dijon, lemon juice, parsley, dill, and most of the salmon and into the bowl of a food processor and process until smooth.
Spoon the mixture into a small bowl. 
Spoon a small amount onto the tops of the cucumber slices and garnish each with a thin small slice of salmon and a sprig of dill.

Makes 16 to 20 appetizers