Reuben Pumpernickel Pucks with Horseradish Cheese

Add fun to the party with these miniature "pucks"　— pumpernickel rounds iced with creamed horseradish and topped with pastrami. Since they don't require knives and forks, they're perfect for TV snacking, says Jason Kay, editor of The Hockey News.

Servings: 30

1 pkg (250 g) pumpernickel rounds
1 cup (250 mL) sauerkraut, rinsed and drained
6 oz (175 g) thinly sliced pastrami
Horseradish Cream_cheese:
1/4 cup (50 mL) light_cream_cheese, softened
2 tbsp (25 mL) light sour cream
1 tbsp (15 mL) prepared horseradish
1/4 tsp (1 mL) pepper
　
Horseradish Cream Cheese: In 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 teaspoonful (5 mL) sauerkraut. Shape pastrami into rosettes; place on sauerkraut. Arrange on tray. (Make-ahead: Cover with plastic wrap; refrigerate for up to 3 hours.)


Canadian Living Magazine: April 2004