KENTUCKY BENEDICTINE CROSTINI |
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1, 11OZ BAGUETTE, cut on a bias into 25 pieces
3 T OLIVE OIL
16OZ CREAM CHEESE, softened
½ C GREEN ONION, thinly sliced
1 C ENGLISH CUCUMBER, small dice and patted dry with paper towels
4 T FRESH DILL, minced
2 T MAYO
KOSHER SALT & FRESH GROUND BLACK PEPPER, to taste
SPRIGS OF FRESH DILL, garnish
Place sliced baguette on a rimmed baking sheet and drizzle with 3 T olive oil. Bake at 350 degrees for 12-14 minutes or until light golden brown on the bottom of the baguette slices.
Add the cream cheese, green onion, cucumber, dill and mayo to a large bowl and gently stir to combine. Season to taste with salt and pepper. Spread the Benedictine atop the crostini and garnish with a sprig of fresh dill.
3 T OLIVE OIL
16OZ CREAM CHEESE, softened
½ C GREEN ONION, thinly sliced
1 C ENGLISH CUCUMBER, small dice and patted dry with paper towels
4 T FRESH DILL, minced
2 T MAYO
KOSHER SALT & FRESH GROUND BLACK PEPPER, to taste
SPRIGS OF FRESH DILL, garnish
Place sliced baguette on a rimmed baking sheet and drizzle with 3 T olive oil. Bake at 350 degrees for 12-14 minutes or until light golden brown on the bottom of the baguette slices.
Add the cream cheese, green onion, cucumber, dill and mayo to a large bowl and gently stir to combine. Season to taste with salt and pepper. Spread the Benedictine atop the crostini and garnish with a sprig of fresh dill.
