Open Faced Cucumber Tea Sandwiches
The classic tea sandwiches couldn't be easier! 3 main ingredients and some spices are all you need.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Appetizer, Main Dish
Cuisine: American, British
Servings: 12 pieces
Calories: 28kcal
- 2 oz plain cream cheese room temperature
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dill weed minced
- chives for garnish (or use more dill sprigs)
- 4 slices plain white sandwich bread
- 1 English cucumber
- sea salt for garnish
Mix cream cheese, garlic, onion and minced dill. Stir til well blended.
Using a small cookie cutter or small glass that is the same or slightly larger than your cucumber, cut out rounds from the slice of bread.
Spread the bread rounds with cream cheese mixuture.
Trim narrow ends off the cucumber and score vertically using a zester. Cut 12 thin slices of cucumber.
Top the bread and cream cheese with a cucumber slice. Garnish with a pinch of sea salt and some fresh herb, chive or dill sprig.
Calories: 28kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 60mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 1g