Tomato and Cucumber Sandwiches
Recipe from The Food Channel

These mini sandwiches are ideal for entertaining, especially in the summertime, when you can use fresh, home-grown tomatoes.

Tomato and Cucumber Sandwiches

by 8  people

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  • 4   ounces 
    cream cheese, room temperature
  • 4   tablespoons 
    butter, room temperature
  • 1/3  cup 
    crumbled feta cheese
  • 2   tablespoons 
    minced fresh chives
  • 16   
    slices very thin white or wheat bread
  • 2   
    very ripe plum tomatoes, seeded and chopped
  • 1/2  
    small red onion, thinly sliced
  • 1/2  
    medium English (seedless) cucumber, thinly sliced
    Salt to taste
Combine cream cheese, butter, feta and chives in a bowl; set aside
Using a 2 1/2-inch round biscuit cutter, cut bread slices into rounds. Spread cheese mixture on bread rounds. Arrange 3 overlapping cucumber slices on remaining bread rounds. Sprinkle with salt. Top sandwiches with a small amount of chopped onion and tomato mixture. Arrange on serving platter.
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