1 pkg. (8 oz) cream cheese, soft-ended (light is fine)
1 garlic clove, crushed
1 fresh lemon, zest and juice
2-3 tsp salt or to taste
1-2 cucumbers, thinly sliced
1 loaf thinly sliced sandwich bread
fresh dill sprigs, garnish

Beat cream cheese with the garlic, lemon zest and juice until well blended.  Season with dill and salt.  Cut bread slices out into 2 ½ inch rounds with a cookie cutter, then spread lightly with the cream cheese mixture.  Top each round with a thin slice of fresh cucumber.  Pack cream cheese mixture into a pastry tube fitted with a large star tip (we used tip #4B) and pipe a rosette in the center of each cucumber slice.  Garnish with a small sprig of fresh dill and serve immediately.  Recipe yields about 24 finger sandwiches.
 

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