Summer is finally in full swing. If you’re looking for a delicious and light snack to enjoy in the sun, check out the recipe below!
1/2cup boiling water
8 ounces cream cheese, at room temperature
1/4cup finely chopped walnuts, toasted
1/4cup fresh mint leaves, finely chopped, plus 24 leaves for garnish
2 tablespoons unsalted butter, softened
6 thin slices pumpernickel bread, crusts removed
1 English cucumber, cut into 24 thin slices
Steep the tea bag in the boiling water for 2 to 3 minutes. Strain and let cool.
In a medium bowl, mix the cream cheese, walnuts, 1/4 cup mint and 4 to 5 tablespoons brewed tea into a paste. Season to taste with salt.
Lightly butter each bread slice on 1 side and cut each slice into 4 squares. Place a cucumber slice on the buttered side of the bread, top with the cream cheese mixture and garnish with a mint leaf.
If you want a great drink to go with it, click the name check out one of our earlier posts for a Cold Brewed Iced Tea recipe.