So dainty and delicious!

1 cup goat cheese (room temperature)
1 cup cream cheese (room temperature)
4 tablespoons unsalted butter (room temperature)
1 clove garlic (peeled, grated)
3 tablespoons Parmesan cheese (freshly grated)
3 tablespoons fresh dill (finely chopped)
1 tablespoon fresh parsley (finely chopped)
1/4 teaspoon freshly ground black pepper
6 Persian cucumbers (washed, thinly sliced)
12 slices pumpernickel bread

In a large bowl, fold goat cheese, cream cheese, unsalted butter, garlic and mix to combine. Add the parmesan, dill, parsley, and season with pepper to taste. Mix to combine.
Pat the cucumber slices dry on a paper towel-plate.
Spread 8 of the pumpernickel slices with the cream cheese mixture and top with cucumber slices. Stack the prepared slices 2 high, creating 4 open-faced sandwiches and top with the remaining 4 slices of pumpernickel. Using a 1 1/2-inch round biscuit cutter, cut circles out of each sandwich and serve!
Tip: To ensure the sandwiches stay together, pierce the center with an extra long toothpick.