Reuben Pucks with Horseradish Cheese
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“Tasty appetizer from Canadian Living mag.”
Reuben Pucks with Horseradish Cheese
1 recipe photo
READY IN:20mins |
|
YIELD:30 pieces |
UNITS:US |
Ingredients Nutrition
- 1 (250 g) package pumpernickel rounds
- 1 cup sauerkraut, rinsed and drained
- 6 ounces pastrami, thinly sliced
Horseradish cream cheese
- 1⁄4 cup light cream cheese, softened
- 2 tablespoons sour cream, light
- 1 tablespoon prepared hot creamed horseradish
- 1⁄4 teaspoon fresh ground pepper
Directions
- Horseradish cream cheese: In a bowl, mash cream cheese with sour cream until smooth.
- Mix in horseradish and pepper.
- (Make ahead- Cover and refrigerate for up to 2 days.) Spread cheese mixture over pumpernickel rounds, top each with a teaspoonful of sauerkraut.
- Shape pastrami into rosettes and place on top of sauerkraut.
- Arrange on a tray.
- (Make ahead- Cover and refrigerate for up to 3 hours.).
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Reuben Pucks with Horseradish Cheese