Bite-sized Cu­cum­ber Sand­wiches

Delight Gluten Free - - Indulge -


Ten­nis was my sport grow­ing up. I played on my high school team and on the Duke Women’s Club Ten­nis Team in col­lege. Af­ter my ju­nior year, which I wrapped up in Paris study­ing (but mostly eat­ing and en­joy­ing la vie Parisi­enne), I stuck around for the French Open, and even­tu­ally my mom came out and joined me for a day of ten­nis. For bet­ter or worse, ten­nis is one of those posh sports in which eti­quette and deco­rum al­ways mat­ter. Thus, I of­ten as­so­ciate the sport with bite-sized, light, gourmet eats and not the bar­be­cue, pizza, or other heavy foods we of­ten en­joy at a fan­gate. So, in honor of the French Open, I give you these lit­tle cu­cum­ber sand­wiches. They’re su­per easy to make and classy in pre­sen­ta­tion.

1 medium cu­cum­ber, thinly sliced

into rounds ½ small bunch dill, finely chopped, plus 6 sprigs ¼ tea­spoon sea salt ½ tea­spoon freshly ground black pep­per 1 small bunch chives, minced 1½ cups cream cheese (or stracchino

cheese if you can find it) 1 1-pound loaf gluten-free bread,

thinly sliced

Lay the cu­cum­ber slices in a sin­gle layer atop pa­per tow­els. Top with an­other pa­per towel layer, and give them a cou­ple of min­utes to dry. Com­bine the dill, salt, pep­per, and the ma­jor­ity of the chives in a food pro­ces­sor, and pulse un­til they be­come a paste. Trans­fer to a mix­ing bowl, and stir in the cream cheese un­til well com­bined. Cut the bread slices into squares just slightly larger than the di­am­e­ter of the cu­cum­ber slices. To as­sem­ble the sand­wiches, spread some cheese mix­ture on a square of bread, and then top with 2 cu­cum­ber slices stacked atop each other. Re­peat un­til you have a three-lay­ered club. Place a tiny dol­lop of the cheese mix­ture in the cen­ter of the top square of bread, and top with a cu­cum­ber slice. Sprin­kle with the re­served chives and a sprig of dill. Re­peat un­til you have used up all your in­gre­di­ents and have 6 lit­tle cuke sand­wiches. Serve with a chilled glass of Cham­pagne, and en­joy.

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