Cucumber Tea Sandwiches
|Seedless cucumber||1 , sliced thin|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Cream cheese||4 Ounce, softened|
|Unsalted butter||1⁄2 Cup (8 tbs), softened|
|Garlic||1 Clove (5 gm), minced|
|Green onions||6 , roughly chopped|
|Fresh lemon juice||1 Tablespoon|
|Lemon zest||1 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Fresh dill/1/4 teaspoon dried dill||1 Teaspoon (For Garnish)|
|Sliced white bread||1|
Place the cucumber slices in a colander set in the sink.
Pour the vinegar and 2 teaspoons of the salt over them.
Drain for at least 20 minutes, then remove the cucumber slices from the colander and pat dry.
In the bowl of a food processor fitted with the metal blade, combine the cream cheese, butter, garlic, green onions, lemon juice, lemon zest, the remaining 1 teaspoon salt, the pepper, and dill.
Process until the mixture is smooth.
Cut into the bread slices with a 2-inch round cookie cutter.
Place the rounds in an airtight zip-top bag until you're ready to assemble the sandwiches.
Spread the cream cheese mixture on the bread slices.
Top with cucumber slices and garnish with a sprig of fresh dill.