Chestnut Free Sunflower Butter Cucumber Sandwiches
Crisp cucumber rounds topped with a creamy, herb-flecked spread make for one of the most refreshing little bites you can put together without turning on the oven. The base here is sunflower seed butter, which brings a rich, nutty depth that feels indulgent while keeping things completely free from tree nuts — chestnuts included. A squeeze of fresh lemon juice brightens the spread and keeps it from feeling heavy, while fine sea salt and black pepper give it just enough savory edge. Thinly sliced chives scattered on top add a pop of color and a mild oniony finish that makes each round feel genuinely put-together. These are the kind of appetizers that disappear fast at a party, but they're just as satisfying as a light lunch or snack straight from your own kitchen. No cooking, no fuss — just a handful of clean, simple ingredients that come together in minutes.
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Learn more →Ingredients
4 servings
- 1 large english cucumber
- ½ cup sunflower seed butter, unsweetened and unsalted
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Slice the cucumber crosswise into rounds about 1/4-inch thick, yielding approximately 24 rounds. Arrange them in a single layer on a cutting board or serving plate.
- 2
In a small bowl, stir together the sunflower seed butter, lemon juice, salt, and pepper until smooth and evenly combined.
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