1 large cucumber
1 (3 ounce) package cream cheese, softened
1/4 cup blue cheese salad dressing
1 (1 pound) loaf cocktail rye bread
15 pimento-stuffed green olives, chopped
Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.