Reuben Pucks with Horseradish Cheese

• 1 (250 g) package pumpernickel rounds
• 1 cup sauerkraut, rinsed and drained
• 6 ounces pastrami, thinly sliced
• 14 cup light cream cheese, softened
• 2 tablespoons sour cream, light
• 1 tablespoon prepared hot creamed horseradish
• 14 teaspoon fresh ground pepper

1. Horseradish cream cheese: In a bowl, mash cream cheese with sour cream until smooth.
2. Mix in horseradish and pepper.
3. (Make ahead- Cover and refrigerate for up to 2 days.)
4. Spread cheese mixture over pumpernickel rounds, top each with a teaspoonful of sauerkraut.
5. Shape pastrami into rosettes and place on top of sauerkraut.
6. Arrange on a tray.
7. (Make ahead- Cover and refrigerate for up to 3 hours.
8. ).

sauerkraut, pastrami, light cream cheese, sour cream, horseradish, ground pepper

Taken from www.food.com/recipe/reuben-pucks-with-horseradish-cheese-87287 (may not work)