Instructions: In a medium bowl, beat together the cream cheese and half-and-half until it is the consistency of soft butter. Stir in the chives.

If you are using an unsliced loaf of bread, slice 12 thin slices from it.

With a 2 1/2 inch round cookie cutter, stamp out two rounds from each slice of bread. Spread the cheese mixture on the bread rounds, then top each with several slices of cucumber and a basil leaf. Serve the open-faced sandwiches immediately, or cover with plastic wrap and refrigerate until ready to serve.

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