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Cucumber Sandwiches Recipe

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This recipe for Cucumber Sandwiches is from Kathy's Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spread:
8 ounces cream cheese, at room temperature
10 ½ ounces mild goat cheese, at room temperature
1 ½ tsps minced garlic (2 cloves)
½ tsp minced fresh thyme leaves
3 tbsps minced fresh parsley
5 to 6 tbsps milk, half and half, or heavy cream
¾ tsp kosher salt
½ tsp freshly ground black pepper

Sandwiches:
2 loaves 7-grain bread, thinly sliced
1 English cucumber, not peeled
Directions:
Directions:
Spread:
Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tbsps milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tbsp of milk if the spread is very thick.

Sandwiches:
Spread each slice of bread with the goat cheese spread. Slice the cucumber in thin rounds and arrange on half of the bread slices. Top with remaining bread. Press slightly. Trim off the crusts, and cut the sandwiches into halves, thirds, or triangles.
Personal Notes:
Personal Notes:
This spread makes many tea sandwiches but it's difficult to say how many it will feed. Julie and I eat whole sandwiches as we love the flavor. I've been to events where the smaller sandwich, in combination with other appetizers, goes a long way.

 

 

 

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