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Olive-Cucumber Finger Sandwiches
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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
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 mixing 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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |