Finger Sandwich Trio

Rosemary Cucumber

• Combine butter and rosemary in a small bowl and mash together with a fork until smooth and combined.
• Spread 1 tablespoon Danish Creamery Rosemary butter onto 4 slices of rye bread. Top with a thin layer of sliced cucumber and a scattering of microgreens. Spread mayonnaise on the remaining 4 slices of bread and place on top of the sandwich.
• Trim the crusts and cut into small circles. Use a small appetizer pick to keep sandwiches together. Garnish with microgreens.

Garlic Butter Beet

• Combine butter and garlic powder in a small bowl and stir together until combined.
• Spread 1 tablespoon Danish Creamery Garlic butter onto on 4 slices of whole grain bread. Top with a thin layer of sliced beets and bibb lettuce. Spread 1 tablespoon cream cheese on the remaining 4 slices of bread and place on top of the sandwich.
• Trim the crusts and cut into circles. Top with a baby lettuce leaf and use a small appetizer pick to keep sandwiches together.

Honey Nectarine

• Spread 1 tablespoon Danish Creamery Pink Himalayan butter onto each slice of brioche bread. Top half the of brioche slices with a layer of nectarines and drizzle with honey. Top with remaining brioche, buttered side down.
• Trim the crusts and cut into squares. Use a small appetizer pick to keep sandwiches together. Top with edible flowers.