Herbed Cheese Cucumber and Radish Tea Sandwiches

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  • Level: Easy
  • Total: 1 hr (includes chilling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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4 ounces cream cheese, at room temperature

2 ounces fresh goat cheese, at room temperature 

3 tablespoons butter, at room temperature 

2 tablespoons grated Parmesan 

2 teaspoons freshly squeezed lemon juice 

1 small clove garlic, crushed

2 tablespoons chopped fresh chives 

2 tablespoons chopped fresh parsley 

1 tablespoon chopped fresh dill, plus sprigs for garnish 

Kosher salt and freshly ground black pepper

6 slices crustless white sandwich bread, cut into quarters 

1 Persian cucumber, thinly sliced 

4 breakfast radishes, thinly sliced 


  1. Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
  2. Preheat the oven to 350 degrees F.
  3. Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
  4. To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.
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