Open-Faced Sandwiches With Herbed Cream Cheese And Baby Cucumber

• 8 ounces cream cheese, softenened
• 1 scallion, finely minced
• 1 tablespoon fresh parsley, finally chopped
• 1 tablespoon fresh chives, snipped
• 1 tablespoon fresh dill, finely snipped (extra for garnish)
• 1 garlic clove, finely minced
• 1 teaspoon fresh lemon juice
• 1 pinch table salt
• fresh ground black pepper, to taste
• crispbread crackers or european rye bread, to serve
• baby cucumber, thinly sliced, to serve
• optional: smoked salmon and very thinly sliced red onion

1. In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
2. Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
3. Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
4. Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

cream cheese, scallion, fresh parsley, fresh chives, fresh dill, garlic, lemon juice, salt, fresh ground black pepper, crispbread crackers, baby cucumber, salmon

Taken from www.food.com/recipe/open-faced-sandwiches-with-herbed-cream-cheese-and-baby-cucumber-533250 (may not work)