| • 1/2 cup finely chopped seeded cucumber |
| • 1 (7-ounce) bottle roasted red bell peppers, drained and finely chopped |
| • 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened |
| • 1/3 cup (about 3 ounces) block-style fat-free cream cheese, softened |
| • 3 tablespoons minced red onion |
| • 1/4 teaspoon salt |
| • 1 garlic clove, minced |
| • 8 (1 1/2-ounce) slices whole-grain bread |
| • 8 romaine lettuce leaves |
| • Spread cucumber and bell peppers onto several layers of heavy-duty paper towels; let stand 5 minutes to drain excess moisture. |
| • Scrape into a medium bowl using a rubber spatula. |
| • Add the cheeses, onion, salt, and garlic; stir with a fork until well blended. |
| • Spread about 1/2 cup cheese mixture over 4 bread slices; top each serving with 2 lettuce leaves and 1 bread slice. |