I got this recipe from one of my cooking classes in college. It’s the "old fashioned" type of appetizer, but one that makes a beautiful display on the plate and I never take any home with me because they disappear quickly.
Original recipe makes 10 servings
1 large cucumber
1 (3 ounce) package cream cheese, softened
1/4 cup blue cheese salad dressing
1 (1 pound) loaf cocktail rye bread
15 pimento-stuffed green olives, chopped
- Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
- In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.
Calories: 190 kcal
Carbohydrates: 23.1 g
Cholesterol: 11 mg
Fat: 8.7 g
Fiber: 1.6 g
Protein: 5.3 g
Sodium: 507 mg