Olive-Cucumber Finger Sandwiches |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Along with a refreshing beverage, I served these attractive hors d'oeuvres to guests at my Garden Party. The crisp cucumbers on these easy-to-fix finger sandwiches get their zip from being marinated for a short time. —Sara Laker Loda, Illinois Ingredients:
1 medium cucumber |
1 cup water |
1/2 cup cider vinegar |
1 package (8 ounces) cream cheese, softened |
1/4 cup mayonnaise |
1/4 teaspoon garlic powder |
1/4 teaspoon onion salt |
1/8 teaspoon worcestershire sauce |
36 thin slices bread |
paprika |
36 pimiento-stuffed olives |
Directions:
1. With a fork, score cucumber lengthwise; cut into thin slices. Place in a bowl; add water and vinegar. Let stand for 30 minutes. Meanwhile, in a small bowl, beat cream cheese, mayonnaise, garlic powder, onion salt and Worcestershire sauce until smooth.
2. Cut bread into flower shapes with a 2-1/2-in. cookie cutter. Spread each with cream cheese mixture; sprinkle with paprika and top with a cucumber slice.
3. Remove pimientos from olives; place in center of cucumber. Cut olives into five wedges and arrange around pimiento in a pinwheel pattern. Yield: 3 dozen.
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