Italian Dill Canapes

Serves - 8 to 10

• Wheat bread - 4 to 5 slices
• Thick curd, hung for 30 minutes in muslin cloth - 1/4 C
• Dried Dill  ( soye) flakes -  1 to 2 tsp / Coriander, chopped - 1 to 2 tsp 
• Cucumber, sliced thinly without peeling - 1 small
• Cheese spread - 2 Tbsp / Cheese cubes , grated - 1 

Italian Spread 

• Onion , chopped - 1/2
• Garlic, chopped - 2 flakes
• Oil - 1 Tbsp
• Vinegar ( white) - 1 tsp
• Oregano - 1/2 tsp
• Red chilli powder - 1/4 tsp
• Salt - 1/2 tsp
• Sugar - 1/4 tsp

1. Blend all ingredients of the paste along with hung curd in a grinder for 3-4 minutes till smooth. Remove from blender and add cheese. Check salt.
2. Toast slices slightly. Cut into 4 squares. Spread 1 tbsp of spread on each piece. Press a cucumber slice, projecting outside, a little away from the center towards the corner with the crust and sprinkle dill /coriander.

Note: Dry fresh soye in the microwave to get green, dried and flaky dill.