I got this recipe from one of my cooking classes in college. It's the "old fashioned" type of appetizer, but one that makes a beautiful display on the plate and I never take any home with me because they disappear quickly.
Ingreadient
- 1 large cucumber
- 1 (3 ounce) package cream cheese, softened
- ¼ cup blue cheese salad dressing
- 1 (1 pound) loaf cocktail rye bread
- 15 pimento-stuffed green olives, chopped
Direction
- Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
- In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.
