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Prep Time
15 mins
Total Time
25 mins
Serves
4

Ingredients

1/2 cup
plain brick-style cream cheese, room temperature
125 mL
8
slices seedy whole-grain bread
2 tbsp
apricot jam
30 mL
6
large strawberries, thinly sliced
2 tsp
grainy mustard
10 mL
12
cucumber slices
2 tbsp
finely chopped celery
30 mL
1 tsp
finely chopped fresh dill
5 mL
1/2 tsp
lemon zest
2 mL
16
toothpicks (optional)

Method

Step 1
Spread cream cheese onto all bread slices. Spread apricot jam on 2 slices and top with strawberry slices. Cap with 2 of the bread slices with cream cheese. Set aside.
Step 2
Spread mustard on 2 of the remaining cream cheese slices; top with cucumber, celery, dill and zest. Cap with remaining cream cheese bread slices.
Step 3
Cut sandwiches in quarters; secure with toothpicks, if desired.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/4 of the recipe
Calories:
350
Fat:
14 g
Saturated Fat:
7 g
Carbs:
49 g
Fibre:
7 g
Sugar:
14 g
Cholesterol:
40 mg
Protein:
11 g
Sodium:
500 mg