Preheat your oven to 350°F if toasting. Slice the baguette into ½-inch thick pieces and bake for 6-8 minutes until golden.

Rinse cucumbers under cold water, peel if desired, and slice into ¼-inch rounds.

In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed for about 2 minutes until smooth.

Gently fold in mayonnaise and ranch dressing mix until well combined.

Spread a generous layer of the cream cheese mixture onto each baguette slice.

Add a slice of cucumber on each cream cheese-covered piece and gently press down.

Sprinkle dill weed seasoning over the cucumbers and serve immediately.