Prep: 15 mins | Total: 15 mins
SLICE the cucumber into 24 – ¼ inch thick rounds. Spread about 1 teaspoon of the softened cream cheese on top of each cucumber round.
PLACE a small piece of smoked salmon on top of the cream cheese and top with a cube of the Cabot Garlic & Dill Cheddar.
GARNISH with dill and serve.
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