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Olive-Cucumber Finger Sandwiches

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

12 ServingsPrep: 25 min. + standing

Ingredients

1 medium cucumber
1 cup water
1/2 cup cider vinegar
1 package (8 ounces) cream cheese, softened
1/4 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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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

2 of 2

Olive-Cucumber Finger Sandwiches (continued)

Directions (continued)

into five wedges and arrange around pimiento in a pinwheel pattern.
Yield: 3 dozen.

Nutrition 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.