Crostini With Cucumber, Smoked Salmon, And Dill

• 1 French bread baguette, cut into 1/2-inch slices
• 2 tablespoons extra-virgin olive oil
• 4 ounces cream cheese, softened
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 2 1/2 tablespoons chopped fresh dill, divided
• 1 English cucumber, thinly sliced
• 4 ounces smoked salmon
• 1/4 teaspoon cracked black pepper

1. Preheat oven to 375u0b0. Arrange bread slices in a single layer on a rimmed baking sheet; brush top of each slice with olive oil. Bake 8 to 10 minutes or until toasted.
2. Combine cream cheese, lemon zest and juice, salt, and 2 tablespoons dill in the bowl of a food processor; process until smooth. Spread cream cheese mixture evenly over toasts. Top each toast with 2 cucumber slices, pressing gently into cream cheese mixture. Arrange smoked salmon evenly over cucumbers. Sprinkle toasts evenly with black pepper and remaining 1 1/2 teaspoons dill.

bread baguette, extravirgin olive oil, cream cheese, lemon zest, lemon juice, kosher salt, fresh dill, cucumber, salmon, cracked black pepper

Taken from www.myrecipes.com/recipe/crostini-cucumber-smoked-salmon-dill (may not work)