Reuben Pucks with Horseradish Cheese
photo by Bergy
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
30 pieces
ingredients
- 1 (250 g) package pumpernickel rounds
- 1 cup sauerkraut, rinsed and drained
- 6 ounces pastrami, thinly sliced
-
Horseradish cream cheese
- 1⁄4 cup light cream cheese, softened
- 2 tablespoons sour cream, light
- 1 tablespoon prepared hot creamed horseradish
- 1⁄4 teaspoon fresh ground pepper
directions
- Horseradish cream cheese: In a bowl, mash cream cheese with sour cream until smooth.
- Mix in horseradish and pepper.
- (Make ahead- Cover and refrigerate for up to 2 days.) Spread cheese mixture over pumpernickel rounds, top each with a teaspoonful of sauerkraut.
- Shape pastrami into rosettes and place on top of sauerkraut.
- Arrange on a tray.
- (Make ahead- Cover and refrigerate for up to 3 hours.).
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Reviews
-
This recipe from Canadian Living is always a hit at parties - it's attractive and very tasty! I use the horseradish cream cheese on other crackers or melba toasts with smoked salmon and a bit of red onion, capers, or fresh dill for garnish, or spread it on cucumber rounds and top with pastrami or salmon. Versatile and perfect for mixing up in advance! Thanks for typing it in here, Derf!
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