CUCUMBER PICKLES WITH CHEESE AND RYE BREAD

This recipe comes from "Gourmet," my now long-lost source for so much wonderful food. The results of its recipes were always good and sometimes spectacular. When I was in a position to buy ads from top magazines, I was once invited to lunch in the Gourmet kitchen in New York and had a chance to see all they did and to eat the delicious results. Alas, they're now gone. But their recipes linger on

This one has the advantage of being both easy to make and unusually good, a combination to which I am always attracted. I've found that one English cucumber will suffice, especially if you have other hors d'oeuvres. These can be arranged on a nice platter in the kitchen and brought to the place where you're serving cocktails. Be sure to let the cheese come to room temperature before spreading it it on the bread. I leave mine out at least an hour ahead. And cut the cucumbers very thinly. So long as they're the Engish kind, wrapped in a plastic sleeve, It isn't necessary to peel or seed them.

CUCUMBER PICKLES WITH CHEESE AND RYE BREAD

serves 6-8

2 English cucumbers (1 will do)

1 t Kosher salt

1/2 C cider vinegar

1/4 C sugar

1 T dry mustard

2 t drained, bottled horseradish

1 t chopped fresh dill

1 loaf party rye bread, the square kind

6-8-oz semi-soft cheese, preferably German, such as Cambazola or Mirabo

1. Cut cucumbers croswise into 1/8 inch thick slices, prefereably on a mandolin, then toss with kosher salt in a bowl and let stand 15 minutes. Rinse and drain cucumbers and pat dry with paper towels.

2. Whisk together vinegar, sugar, mustard, horseradish and dill until sugar is dissolved. Stir in cucumbers and let stand at least 5 minutes.

3. Slice bread, slather with thin layer of cheese and place a cucumber slice on top of each slice.

Note: pickles can be made 2-4 hours ahead and chilled, covered.