Mini Cucumber Toasts

Name: Mini Cucumber Toasts
Prep time: 18 min
Cook time: 2 min
Total time: 20 min
Ingredients: about 28 slices pumpernickel cocktail bread* or thinly sliced pretzel bread; 8 oz cream cheese, (softened); 1 (0.7 oz) envelope dry Italian dressing mix; about 1/2 an English (or seedless or hothouse) cucumber**; about 1 tsp smoked paprika; 1 Tbsp fresh dill, (roughly chopped)

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Prep Time: 18 minutes

Cook Time: 2 minutes

Total: 20 minutes

Servings: 28

Cost: $0.41 /serving

Author : Rachel

Ingredients

Remove All · Remove Spices · Remove Staples

about 28 slices pumpernickel cocktail bread* or thinly sliced pretzel bread8 oz cream cheese, (softened)1 (0.7 oz) envelope dry Italian dressing mixabout 1/2 an English (or seedless or hothouse) cucumber**about 1 tsp smoked paprika1 Tbsp fresh dill, (roughly chopped)

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Instructions

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Step 1

Lightly toast the bread by laying the slices out on a cooling rack set over a baking sheet and broiling on high for about 90 seconds on one side, flipping and broiling for about 60 seconds on the other side. (Note: These times are estimated based on my broiler, but broilers vary widely so keep an eye on the bread the whole time - it can go from perfectly toasted to burnt in a matter of seconds!)

Step 2

Thoroughly mix dry Italian dressing mix with softened cream cheese. Spread a little bit (about 1-2 tsp) of the cream cheese mixture on each piece of toasted bread.

Step 3

Thinly slice the cucumber (about ⅛ inch thick) so you have 2 slices per piece of bread. Lightly pat cucumber slices dry if necessary and place 2 slices of cucumber on top of each toast.

Step 4

Top each piece with a pinch of smoked paprika and a sprinkle of fresh chopped dill. Serve immediately.