Cucumber Rounds
Submitted by medic33
Creamy cucumber rounds with herb cream cheese on multigrain bread make the cutest finger food for tea parties, showers, and garden gatherings. Ready in just 30 minutes with 6 simple ingredients.
YIELD
48 small sandwichesPREP
30 minCOOK
0 minREADY
30 minThese bite-sized cucumber rounds are the kind of elegant appetizer that looks like you fussed for hours but takes barely half an hour to pull together.
Softened cream cheese gets blended with a touch of mayo and seasoned salt, then folded with freshly shredded cucumber for a cool, tangy spread.
Stamped onto little multigrain rounds and topped with a paper-thin cucumber slice and a sprig of parsley, they’re almost too pretty to eat. Almost.
This recipe yields 48 pieces, so it’s built for a crowd. Bridal showers, afternoon teas, holiday open houses: these are your go-to.
Kitchen Tips
- Squeeze the shredded cucumber in a clean towel before mixing it into the cream cheese. Excess moisture turns your spread runny and makes the bread soggy.
- Use a biscuit cutter or the rim of a glass to punch clean, uniform rounds from the bread slices.
- Assemble no more than an hour before serving so the bread stays firm and the cucumber garnish keeps its snap.
Ingredients
Directions
Cut cucumber in half horizontally.
Peel, seed and shred half of cucumber.
Measure ⅓ cup shredded cucumber.
Slice remaining cucumber for garnish.
Cut slices in half; set aside.
Combine cream cheese, mayonnaise and seasoned salt, mixing until blended.
Stir in shredded cucumber.
Cut two 2 inch rounds from each bread slice.
Spread each round with 1 teaspoon cucumber spread.
Garnish each sandwich with a thin slice of cucumber and a sprig of parsley.
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