Soft finger sandwiches layered with herbed cream cheese, fresh cucumber slices, and a hint of dill — simple, elegant, and refreshing.
In a small bowl, combine softened cream cheese, dill, chives (if using), lemon zest, and lemon juice.
Mix until smooth and spreadable. Season with salt and pepper to taste.
Slice cucumber into very thin rounds using a sharp knife or mandoline.
Lay slices on paper towels, sprinkle lightly with salt, and let sit for 5 minutes to release excess water.
Pat dry gently to prevent soggy sandwiches.
Spread a thin layer of butter (optional) on each bread slice — this creates a moisture barrier.
Spread herbed cream cheese evenly over the bread slices.
Layer cucumber slices over half the bread slices.
Top with the remaining bread slices to form sandwiches.
Using a sharp serrated knife, cut sandwiches into fingers (rectangles), triangles, or small squares.
Wipe knife clean between cuts for neat edges.
Arrange neatly on a serving platter.
Perfect for Easter brunch, afternoon tea, bridal showers, or spring picnics.
Pair with iced tea, lemonade, or sparkling wine.
Garnish the platter with dill sprigs or edible flowers for a festive touch.
Make-ahead: Prepare up to 4 hours in advance, wrap tightly with plastic wrap, and refrigerate.
Bread choices: Try pumpernickel, rye, or multigrain for variation.
Flavor twists: Add a sprinkle of everything bagel seasoning, or swap dill for basil or mint.
Vegan option: Use dairy-free cream cheese and vegan butter.
24 servings