- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons half-and-half
- 2 tablespoons chopped fresh chives
- 12 slices rye bread
- 1 English cucumber, thinly sliced
- 24 leaves fresh basil
- Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
- Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.
05/14/2018
recipepes.com
Christa's Cucumber Basil Tea Sandwiches, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
