Author Notes: I was in a jam late Sunday afternoon and needed appetizers in a hurry. These just popped into my dome. And then into my mouth! This recipe is not exact in measurements, but the next time I make it I’ll edit. —Sadassa_Ulna
Makes: 32 or so
0I was in a jam late Sunday afternoon and needed appetizers in a hurry. These just popped into my dome. And then into my mouth! This recipe is not exact in measurements, but the next time I make it I'll edit.
Print RecipeIngredients
- 1 loaf cocktail pumpernickel (or regular size and cut into smaller shapes)
- 2 cucumbers
- 6-8 ounces cream cheese
- 1/2 small white onion
- couple sprigs tarragon
- salt to taste
Instructions
Peel and grate the onion over a small bowl; press grated onion through a sieve to capture the juice. In a medium bowl mash cream cheese with about 2 tablespoons onion juice. Add salt and chopped tarragon to taste. Toast the pumpernickel shapes until toasted but still a little chewy. Spread cream cheese mixture on toasts. Top with thin slices of peeled cucumber. Arrange on a plate and sprinkle with a little more tarragon.
