Cucumber and cream cheese open sandwiches

Cucumber and cream cheese open sandwiches

Total: 25 Min. | Active: 25 Min.
vegetarian
Nutritional value / piece: 132 kcal
, Fat: 6 g
, Carbohydrate: 14 g
, Protein: 4 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Toasted bread

2 tbsp olive oil
1 garlic clove, squeezed
1 pinch salt
1 baguette, cut into slices approx. 2 cm thick

Cream cheese filling

¼ cucumber, finely grated
1 pinch salt
140 g cream cheese with herbs
1 ½ tbsp water
2 tbsp almonds, finely chopped

Open sandwiches

¾ cucumber, finely sliced lengthwise
a little sea salt
a little pepper
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How it's done

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Toasted bread

Combine the oil, garlic and salt. Brush the slices of bread with the garlic oil, toast in a frying pan for approx. 3 mins. on each side until golden brown.

Cream cheese filling

Mix the cucumber and salt, leave to absorb in a sieve for approx. 15 mins., then squeeze out all the liquid. Mix in the cream cheese, water and almonds.

Open sandwiches

Spread the cream cheese filling over the toasted bread, top with the cucumber slices, season.

Good to know
Tip: Mix a little finely chopped dill into the cream cheese filling, garnish the sandwiches with a little dill.

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