Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 2 tablespoons (30ml) fresh chives, finely chopped
  • 2 tablespoons (30ml) fresh dill, finely chopped
  • 1 tablespoon (15ml) fresh parsley, finely chopped
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.6ml) black pepper
  • 1 loaf good-quality white bread, crusts removed
  • 2 English cucumbers, thinly sliced
  • Optional: softened butter, for spreading
  • Optional: microgreens, for garnish

Instructions:

  1. In a mixing bowl, combine softened cream cheese, chives, dill, parsley, lemon juice, salt, and pepper. Beat until smooth. Cover and refrigerate for 30 minutes.
  2. Using a mandoline or sharp knife, slice the cucumbers as thinly as possible. Set aside.
  3. If desired, lightly butter one side of each bread slice. Spread a generous layer of herbed cream cheese on one slice of bread.
  4. Arrange cucumber slices evenly over the cream cheese, slightly overlapping them.
  5. Top with another slice of bread. Gently press down to compress the sandwich slightly. Trim crusts and cut into 4 finger sandwiches.
  6. If desired, garnish with microgreens. Serve immediately, or cover and chill for up to 2 hours.