Ingredients
- 1 (8-ounce) package of cream cheese, softened and at room temperature
- 2 tablespoons sweet onion, chopped
- 1 1/2 tablespoons mayonnaise
- 1 cup English cucumber cut into chunks
- ½ teaspoon sea salt
- 1 pinch of ground black pepper
- 2 veal cutlets
- 1 teaspoon coarse black pepper
- 1 teaspoon sea salt
- 1 teaspoon cooking oil
- 6 Italian style crusty bread slices, toasted
- 1 cup or prepared Benedictine spread
- ½ cup crumbled blue cheese
- 6 cucumber thin slices
- 3 cherry tomatoes cut in halves
- ¼ cup red onion slices
- 1 tablespoon parsley leaves
- 2 tablespoons olive oil
- 2 limes cut into quarters (optional)
Instructions
- Begin by preparing your Benedictine spread. First add the cream cheese, onions, cucumber chunks, salt, and pepper to the blender. Blend for 2-3 minutes until smooth.
- Place in an airtight container and keep the spread inside the refrigerator before using. This allows the sauce to thicken. It will keep fresh for up to 4 days when properly stored. This creamy spread works as a dipping sauce, for salad dressings, and for making cucumber tea sandwiches.
- Once the Benedictine spread is prepped and put aside, you can begin the crostini’s. Pad dry the veal cutlets with a paper towel. Season the cutlets on both sides with coarse black pepper and salt, set aside.
- Add cooking oil to a skillet and allow to heat. Grill the cutlets for 1-2 minutes on each side and set them aside. Allow them to rest for 2-3 minutes and slice to make 6 bite-size portions.
- While the cutlets are cooking, make sure to toast your bread slices in the oven or toaster. Also prep your bacon slices by cooking them in the microwave or however you prefer. To prep in the microwave, place bacon on a paper towel on a microwave safe plate. Cook in microwave, continuously checking until strips reach the desired crispness.
- Spread one or 2 tablespoons of the Benedictine spread to each toasty bread slice.
- Add a slice of grilled veal and top with blue cheese crumbles. Garnish each crostini with cucumber, tomato, red onion, and parsley.
- Drizzle each crostini with olive oil and serve them with lime quarters to add a few drops of lime juice before eating (optional).
