1 French bread baguette, cut into 1/2-inch slices
2 tablespoons extra-virgin olive oil
4 ounces cream cheese, softened
½ teaspoon lemon zest
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
2 ½ tablespoons chopped fresh dill, divided
1 English cucumber, thinly sliced
4 ounces smoked salmon
¼ teaspoon cracked black pepper
Step 1. Preheat oven to 375°. 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.
Step 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.