I love cucumber tea sandwiches but I never quite understood the rule about how tiny they had to be and why it seems to be a requirement for the crusts to be cut off! Granted, the small size makes sense for an appetizer portion, but sometimes I want that same, crisp, cucumber flavor but in an actual entree portion size. Trading out the dill for pesto adds much more depth to the flavor, and a little extra kick from the garlic!
- 1/4 cup Pesto, room temperature
- 8 ounces low fat cream cheese, room temperature
- 1 cucumber, peeled, quartered, and diced
- Additional cucumber and/or tomato slices, if desired
Stir together pesto, cream cheese, and cucumber in a medium bowl. Chill for 30 minutes to set cream cheese and allow flavors to combine. If you have the time, refrigerate overnight to fully incorporate the flavors. If you do refrigerate the spread overnight allow the cream cheese mixture to soften at room temperature for an hour before spreading.
Apply spread liberally to bread or a sandwich roll and top with tomato and/or cucumber slices if desired. Tomatoes from the garden..woo hoo!
This spread can also be used for more traditional style of cucumber sandwiches as well, or on crackers as an appetizer with a basil leaf for garnish.