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 Bourbon smoked salt and pepper, for garnish
Method:
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.