Cucumber and Dill Finger Sandwiches

By Carapelli® Olive Oil

4.38 / 5

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½ cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 cups soft goat cheese
1 Zest and juice of lemon
1 bunch dill coarsely chopped
1 clove garlic finely grated
8 slices sourdough pullman bread crusts carefully cut off
1 English cucumber peeled and thinly sliced
1 shallot thinly sliced
to taste Fresh ground pepper and kosher salt