This is a print preview of "Cucumber Basil Tea Sandwiches" recipe.

Cucumber Basil Tea Sandwiches Recipe
by Global Cookbook

Cucumber Basil Tea Sandwiches
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  Servings: 1


  • 8 ounce softened cream cheese
  • 2 Tbsp. half-and-half
  • 2 Tbsp. snipped fresh chives
  • 1 x unsliced loaf or possibly 12 slices rye or possibly whole-wheat bread
  • 1 x English (seedless) cucumber, cut into thin slices
  • 24 x fresh basil leaves


  1. In a medium bowl, beat together the cream cheese and half-and-half till it is the consistency of soft butter. Stir in the chives.
  2. If you are using an unsliced loaf of bread, slice 12 thin slices from it.
  3. With a 2 1/2 inch round cookie cutter, stamp out two rounds from each slice of bread. Spread the cheese mix on the bread rounds, then top each with several slices of cucumber and a basil leaf. Serve the open-faced sandwiches immediately, or possibly cover with plastic wrap and chill till ready to serve.