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Cucumber Party Canapes

1   package (8 ounces) cream cheese, softened
1/4   cup sour cream
1   teaspoon dried dill weed
1   teaspoon lemon zest
1   cucumber
1   loaf Canape French Bread, sliced
1   cup cherry tomatoes, halved
  1. In Small Batter Bowl, combine cream cheese, sour cream, dill weed and lemon zest; mix well. Cut cucumber crosswise into 3 equal sections. Peel, seed and coarsely chop one cucumber section. Add to cream cheese mixture; mix gently. Cover and refrigerate until ready to use.
  2. Thinly slice remaining cucumber sections using Ultimate Slice & Grate; cut each slice in half. Slice canape bread into eighteen 1/2-inch slices using Serrated Bread Knife.
  3. To assemble canapes, place 1 scoop cream cheese mixture onto each bread slice using Small Scoop, spreading evenly. Top each canape with 1 cucumber slice and 1 tomato half. Serve immediately.

Yield: 18 canapes

Nutrients per serving: (1 canape): Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 9 g, Protein 3 g, Sodium 150 mg, Fiber less than 1 g