In Kentucky, Benedictine is our locally born tea sandwich of choice, as relevant today as the country ham biscuit. Garden & Gun Magazine, The New York Times and The Washington Post unanimously claim Benedictine spread as a Bluegrass favorite.
Decidedly delicious, our Executive Chef perfected this classic recipe while reimagining it as an open-faced Benedictine crostini. Simple to make, they are as pleasing to the eye as they are to the tongue.
Serving Size: 2 cups or 30 Crostinis
1 large organic cucumber (approximately 10-12 oz)
1 oz grated Vidalia or sweet yellow onion
8 oz organic cream cheese, room temperature
1 tablespoon Dukes Mayonnaise
Salt to taste
1-2 drops green food coloring
Louisiana hot sauce or cayenne pepper to taste
For the Crostini:
1 baguette cut into ¼ inch slices
½ c olive oil
Salt and Pepper
Peel and seed cucumber. In a food processor, puree the cucumber. Move the puree to a fine mesh strainer and press out as much liquid as possible. Reserve the liquid. Place cucumber solids in a clean towel and press out additional liquid a second time. Similarly, dry grated onion by pressing with a clean towel and remove as much liquid as possible.
Add pressed cucumber, onions, cream cheese, mayonnaise, and salt to the food processor bowl.
Process until perfectly smooth, then add food coloring and hot sauce. Taste and adjust seasonings to your preference. If you want a looser Benedictine, mix in reserved cucumber liquid to desired consistency.
To make the Crostini:
Preheat oven to 350°. Arrange baguette slices onto a baking sheet and brush with olive oil.
Lightly season with salt and pepper.
Bake for 10 minutes, or until golden brown
To assemble: Spread about one tablespoon of Benedictine on each crostini and garnish with thinly sliced cucumber and fresh picked dill.