Open-Face Cucumber Tea Sandwiches
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This recipe makes 12 pieces servings
Nutritional Info |
|
|---|---|
| Per Piece: about | - |
| cal | 31 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 0 |
| chol | 5 mg |
| sodium | 40 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 2 |
| vit C | 2 |
| folate | 3 |
- Portion size: 12 pieces
Thin crisp slices of cucumber top these dainty herb-butter bites.
Ingredients
- 2 tbsp 2tbspbutter, softened
- 1 tbsp 1tbspfinely chopped fresh chivefresh chives
- 1 tbsp 1tbspfinely chopped fresh parsley
- 1 pinch 1pinchpepper
- 6 6thin slices white bread or whole wheat bread
- 36 36thin slices small cucumber
- 12 12parsley leafparsley leaves
Preparation
In small bowl, combine butter, chives, parsley and pepper.
Using 2-inch (5 cm) round or fluted cookie cutter, cut 2 rounds from each slice of bread. Spread each with butter mixture. (Make-ahead: Cover with plastic wrap and refrigerate for up to 4 hours.)
Arrange 3 cucumber slices in concentric circle on butter. Top each with parsley leaf.
Source : Canadian Living Magazine: July 2007
