Open Face Sandwiches

Purchased pesto and cream cheese form the spread for this easy, elegant appetizer.

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2 users rated this recipe an average rating of 4.5
Makes:
15 servings
Serving Size:
2 sandwiches
Yields:
30 sandwiches
Start to Finish:
20 mins
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Open Face Sandwiches

Ingredients
1/2
8 ounce package cream cheese, softened
2
tablespoons purchased basil pesto
30
baguette-style French bread slices, toasted if desired
 
Yellow and red cherry tomatoes and/or halved cucumber slices
 
Baby arugula or fresh basil leaves (optional)

Directions

  1. In a medium bowl, beat butter, cream cheese, and pesto with an electric mixer on medium speed until smooth. Spread mixture on baguette slices. Top each slice with yellow and red cherry tomato halves and/or halved cucumber slices. If desired, garnish with baby arugula or fresh basil leaves. Makes 15 servings (two sandwiches per serving).

Nutrition Facts

(Open Face Sandwiches)
    Per serving:
  • 139 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 17 mg chol.,
  • 202 mg sodium,
  • 14 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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