For the Benedictine (Makes 3 cups):
2 cucumbers (about 1 pound), peeled and deseeded
2 (8oz.) packages of cream cheese
½ clove garlic, minced or grated
¾ tsp Bourbon Smoked Salt (more or less to taste)
1-2 drops green food coloring (optional)
For the Canapés
1 loaf soft white or wheat sandwich bread or pumpernickel bread
Shaved vegetables (using a mandolin or vegetable peeler is the easiest):
Radishes, thinly sliced
Cucumbers, thinly sliced
Small beets, thinly sliced
Fresh dill, chives, pea shoots or microgreens, for garnish
Make the Benedictine. Grate cucumbers with a box grater or with the grating disk on a food processor. Place grated cucumber into a sieve in a bowl. Push down on the cucumber with a large spoon to release as much water as possible.
Put grated cucumber into a large bowl or a food processor fitted with the blade attachment. Add the cream cheese, garlic, salt and one drop of food coloring, if using, and mix until well combined.
Assemble canapés. Stack several slices of bread on top of each other. Trim crusts to make square slices of bread. Spread each slice with Benedictine and top with assorted vegetable slices in one layer. Garnish with fresh herbs and a sprinkle of smoked salt and pepper. Cut into 2 rectangles or 4 small squares. Arrange on a serving platter and serve.