Olive-Cucumber Finger Sandwiches Recipe

Olive-Cucumber Finger Sandwiches Recipe photo by Taste of Home

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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

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Olive-Cucumber Finger Sandwiches Recipe

Prep: 25 min. + standing

Yield: 12 Servings

25 25

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

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.
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.
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.

Nutritional Facts 1 serving (3 each) equals 335 calories, 16 g fat (5 g saturated fat), 23 mg cholesterol, 853 mg sodium, 41 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Olive-Cucumber Finger Sandwiches in Taste of Home April/May 2001, p37