Cucumber & Cream Cheese Finger Sandwiches
Cucumber & Cream Cheese Finger Sandwiches
Earthy dark-rye bread is spread with low-fat cream cheese that is full of delicate herb flavour. Fresh and crispy cucumber and sprigs of dill are the finishing touches on these delightful little finger sandwiches.
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 250g tub extra-light cream cheese
- 4 tbsp finely chopped parsley
- 2 tbsp finely chopped chives
- 1 tbsp finely chopped dill
- 1 cucumber, peeled into long, thin ribbons
- 6 slices dark-rye bread
- Extra dill, for garnish
Method
- Place the cream cheese and finely chopped herbs into a small mixing bowl and beat until well combined and smooth.
- Spread each slice of rye bread with a thick layer of cream cheese and then top that with strips of cucumber, pressing down firmly when you finish.
- Use a small cookie or scone cutter to cut 4 rounds out of each slice of bread.
- Stack 1 round on top of another to form the layered sandwich.
- Garnish with leftover ribbons of cucumber and fresh dill sprigs.
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