1 (16 oz) baked Italian bread shell (Boboli)
4 oz cream cheese (room temperature)
1/2 red onion, chopped
1/4 English or Armenian cucumber, sliced
3 oz lox, cut crosswise into thin strips (or lox bits)
1/4 cup fresh dill, cut into small sprigs
2 tbsp. capers rinsed and drained (optional)
Lemon slices, for garnish (optional)

Bake bread shall as package directs. Spread with softened cream cheese. Top with onion, cucumbers, lox, dill and capers.

Slice into 8 wedges and serve while still hot. Smaller wedges make good appetizers.

Makes about 8 servings.