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plain brick-style cream cheese, room temperature
slices seedy whole-grain bread
large strawberries, thinly sliced
finely chopped celery
finely chopped fresh dill
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.
Spread mustard on 2 of the remaining cream cheese slices; top with cucumber, celery, dill and zest. Cap with remaining cream cheese bread slices.
Cut sandwiches in quarters; secure with toothpicks, if desired.
Per serving: 1/4 of the recipe