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In a mixer with a paddle attachment, beat the cream cheese and butter together on high speed until fluffy and smooth, about 5 minutes. Add all of the herbs and lemon zest, and season to taste with salt and pepper. Whip to combine, about 2 minutes.
Spread 1 tsp of the cream cheese-herb mixture evenly onto two pieces of bread. Arrange cucumber slices over one piece of bread. Top with greens and the other slice of bread. Gently smush the top piece of the bread down and slice in half diagonally. Top each mini sandwich with a folded cucumber slice, skewered with a toothpick. Repeat this process until you have used all remaining bread.
Tip: Plan ahead to let your butter and cream cheese come to room temperature for at least an hour. You can even leave them out overnight. If making these ahead of time, it’s best to cover the sandwiches with a damp towel and a sheet pan, so they don’t dry out (they can be made up to an hour in advance).
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Use raisin bread gives it a sweet element
scrumptious, healthy, simple, satisfying
great !
The most delightful summer treat. Light, tasty and plate pleasing. What more could one ask for?
These were sooo yummy and easy to make. I also made the elderberry Rose punch and strawberries with the cream. For a summer luncheon
In a word...DELISH!!!
Something different for a light lunch. They were good, but just a bit bland.
Delicious! A great way to use fresh herbs from the garden. I used Dave’s organic thin sliced bread because I have to watch carbs. It tasted great with that change.
Ready to serve at my next tea! Always have guests to watch the racer!!! A great tapas dish to serve with Cucumber and Ginger Moghito!!
Love it! Refreshing and light!
I used Boursin cheese spread. Great tea sandwiches.