Shelly's Recipe

CREAMY CUCUMBER CANAPES

Category: Bruschetta, Crostini and Canapes

1 English hothouse cucumber, about 12-15 inches long
1 (6.5 oz) pkg Garlic & Herbs, or Alouette Creamy Onion & Shallots, or Alouette Light Cucumber Dill Spreadable Cheese
1/2 cup red bell pepper, diced
1/2 cup scallions, diced
1 tbsp fresh dill, snipped (or 1 tsp dried dill)
28 fresh dill sprigs

Cut cucumbers in 1/2 inch rounds, place on a cookie sheet that has been lined with paper towels.

With melon baller or a grapefruit spoon, remove most of the seeds (leave enough for a base).

Combine spreadable cheese, red pepper, scallions, and dill. Mix well.

Using a pastry bag, pipe approximately 1/2 tbsp of the cheese mixture into the hollowed cucumber slice. If a pastry bag is not available, simply spoon the product into the cucumber slice. Garnish with a spring of dill. Chill until ready to serve.

Note: this spread can also be served in Belgian endive spears, on crackers or on cocktail size pumpernickel rounds.