This recipe can also be served with out the cucumbers and as a spread for breads.
Makes about 24
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1/2 teaspoon celery salt
1/8 teaspoon cayenne pepper
1 cup grated radishes (use food processor to grate)
1/4 cup chopped green onions
16 slices very thin bread such as pepperidge farms with crusts trimmed
1 seedless cucumber, thinly sliced
Beat cream cheese and butter with mixer on medium speed until fluffy. Beat in celery salt and cayenne. Stir in radishes and green onions. Cover and refrigerate at least 1 hour or up to two days to blend flavor.
Spread a thin layer of radish mixture over all the bread slices. Arrange cucumber over spread on half of the bread slices. Sprinkle with salt. Top with remaining bread slices. Cut each sandwich into three rectangular strips.