Open-Faced Sandwiches With Herbed Cream Cheese and Baby Cucumber

Fika is a traditional daily Swedish coffee break where people gather to enjoy their coffee with a bite to eat. Open-faced sandwiches are a part of daily life all across Scandinavia, particularly in Norway. The prep time does not include 1 hour cooling time. Enjoy!

• Ready In: 10 mins
• Serves: 4

Ingredients

• 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

Directions

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.