Go Back

Cucumber Basil Tea Sandwiches

A delightful blend of creamy, crunchy, and herbal flavors, these Cucumber Basil Tea Sandwiches are perfect for gatherings or as a light meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 sandwiches
Course: Light Meal, Snack
Cuisine: American, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Cream Cheese Mixture
  • 1 package 8 ounce package cream cheese, softened Use low-fat cream cheese for a lighter option.
  • 2 tablespoons half-and-half Can be substituted with milk for a lighter mixture.
  • 2 tablespoons chopped fresh chives Freshly chopped for the best flavor.
Sandwich Components
  • 12 slices rye bread Can use gluten-free bread for a gluten-free option.
  • 1 whole English cucumber, thinly sliced Make sure to slice thinly to fit on sandwiches.
  • 24 leaves fresh basil Use fresh for the best taste.

Method
 

Preparation
  1. Beat the cream cheese with the half-and-half in a mixing bowl using an electric mixer until smooth.
  2. Stir in the chopped chives for added flavor.
  3. Cut 24 rounds out of the slices of rye bread using a large round cookie cutter.
  4. Spread each round generously with the cream cheese mixture.
  5. Top each canape with 1 or 2 thin cucumber slices and add a basil leaf on top.
  6. If making ahead, cover lightly with plastic wrap and refrigerate until ready to serve.

Notes

For best results, wait to add cucumbers until just before serving to prevent sogginess. Store leftovers in an airtight container in the refrigerator for up to three days.