Cucumber Finger Sandwiches with Feta and Cream Cheese Spread

Make the Whipped Feta and Cream Cheese Spread
2 In the base of a food processor, measure [wprm-ingredient text="½ cup feta cheese" uid="1"], [wprm-ingredient text="1 oz. cream cheese" uid="2"], [wprm-ingredient text="¼ teaspoon dried dill" uid="3"] and [wprm-ingredient text="1 ½ tablespoons extra virgin olive oil" uid="4"].
3 Blend until combined, drizzling in more olive oil if the mixture is too thick. It should be creamy and smooth.
Make the Sandwiches
6 Cut your [wprm-ingredient text="1 loaf thinly sliced sandwich bread" uid="6"] into whatever desired shape you’d like these sandwiches to be. I used a biscuit cutter, but you could use a cookie cutter of your desired shape. Toast until golden brown.
12 Slice [wprm-ingredient text="1 English cucumber" uid="7"] into ⅛" to ¼" thick rounds. Try to make the cuts as even as possible so that the sandwiches will have a uniform look.
7 When the bread has cooled slightly, slather it with the prepared [wprm-ingredient text="Whipped Feta and Cream Cheese Spread" uid="8"].
8 Top the spread with a round of cucumber.
9 Sprinkle dill on top of the cucumber.
10 Repeat until all the sandwiches have been made.
11 Serve at room temperature, and enjoy!