A cucumber and cream cheese finger sandwich is a classic sandwich for afternoon tea. This classic afternoon staple is one of my favorite canape to prepare for cocktail hour and its perfect not just for adults parties but for kids as well.
They are easy to make and will add a touch of old-fashioned elegance to your next party!
I put a spin on this classic finger food, adding capers and lemon zest I believe it make it even better. You know me I always go with the extra mile, to me details and extra time spend it is always well rewarded.
Also I toasted the bread, instead using your typical soft white bread. You can choose not to do it, I just preferred it that way. Its also important to use English cucumbers and good quality cream cheese and don’t forget the fresh dill, that is a key ingredient that bring such a unique flavor to the dish and freshness.
| Philadelphia cream cheese | 8 oz. | ||||||||
| Lemon zest | 1 tbsp. | ||||||||
| Fresh Dill | 1 tbsp. | ||||||||
| Bread | |||||||||
| Capers | 3 tbsp. | ||||||||
| Cucumber | 1 | ||||||||
Instructions:
Leave the cream cheese on room temperature for 15 minutes to soften up. In a mean time prep all your ingredients to make the sandwiches. You can get bread of your choice and toasted, I use a white bread. I like to cut my toast on little squares, you can do any shape you like.
In a mixing bowl add the soft cream cheese , fresh chopped dill, a few drops of lemon juice, the zest of the lemon and caper. Mix it well and spread onto your toasted bread. On top add thinly slices of cucumber and zest more of the lemon.
Serve room temperature.
Enjoy!