Open-Face Cucumber Tea Sandwiches
Thin crisp slices of cucumber top these dainty herb-butter bites.
Servings: 12 pieces
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 31 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | trace |
| chol | 5 mg |
| sodium | 40 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 2% |
| vit C | 2% |
| folate | 3% |
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2 tbsp (25 mL) butter, softened
1 tbsp (15 mL) each finely chopped fresh chives and parsley
Pinch pepper
6 thin slices white or whole wheat sandwich bread
36 thin slices small cucumber
12 parsley 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.
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
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