Delicate and savory little rounds of rye bread hold a creamy layer of cream cheese and chives, a couple of slices of cucumber, and a fresh basil leaf for the lightest, easiest tea sandwiches.
Preparation Time
30 mins
Total Time
30 mins
Calories
77 Calories
Recipe Instructions
Step 1
Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
Step 2
Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.