Reuben Pucks with Horseradish Cheese

Tasty appetizer from Canadian Living mag.

• Ready In: 20 mins
• 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

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.) Spread cheese mixture over pumpernickel rounds, top each with a teaspoonful of sauerkraut.
4. Shape pastrami into rosettes and place on top of sauerkraut.
5. Arrange on a tray.
6. (Make ahead- Cover and refrigerate for up to 3 hours.).