Bite-sized Cucumber Sandwiches
YIELD: 6 SERVINGS TOTAL TIME: 15 MINUTES GLUTEN-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE
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,
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.