Cucumber Pumpernickel Hors D'Oeuvres

1. 1

   Peel and grate the onion over a small bowl; press grated onion through a sieve to capture the juice.

2. 2

   In a medium bowl mash cream cheese with about 2 tablespoons onion juice. Add salt and chopped tarragon to taste.

3. 3

   Toast the pumpernickel shapes until toasted but still a little chewy.

4. 4

   Spread cream cheese mixture on toasts. Top with thin slices of peeled cucumber.

5. 5

   Arrange on a plate and sprinkle with a little more tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.