Cucumber Bites with Whipped Braunschweiger

Directions

1. Line a sheet pan with paper towels and arrange the cucumber slices in a single layer. Sprinkle with salt and refrigerate for 15 to 20 minutes to draw out excess moisture.

2. While the cucumbers chill, add the Braunschweiger to a stand mixer fitted with the paddle attachment, or use a hand mixer, and whip for 3 to 6 minutes, until light and spreadable.

3. Transfer the whipped Braunschweiger to a piping bag. (Swap the piping bag for a resealable plastic bag with the corner snipped off if you don’t have one on hand.)

4. Remove the cucumber slices from the refrigerator and blot dry with additional paper towels.

5. Pipe about 1/2 tablespoon of whipped Braunschweiger onto the center of each slice. Top with a small dollop of Ringhand’s Beer Mustard and a sprinkle of fresh dill.

6. Refrigerate until ready to serve.