Cream Cheese Tea Sandwiches With Salad Burnet Recipes

TURKEY TEA SANDWICHES

Steps:

• For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
• For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
• Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 4 slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

TEA SANDWICHES WITH HERBED CREAM CHEESE

Steps:

• Add the cream cheese, dill, salt and black pepper, lemon juice and zest to a bowl and mix to combine. Be sure the cream cheese is spreadable before starting.
• Taste and adjust the seasoning as needed.
• Add the slices of bread (be sure the crusts are cut off) to a flat, clean work surface. Spread the cream cheese over a few slices of bread at a time.
• Add the ingredients to one slice of bread, and top with a second slice of bread so your sandwiches have cream cheese on both slices of bread.
• Carefully slice in diagonals or smaller squares using a serrated knife.
• If you're using a cookie cutter, they work best on sturdier bread. Cut into the bread with the cookie cutter before adding the ingredients, then form your sandwiches.
• Serve immediately.
• You can also serve these sandwiches open-face style, too.

CUCUMBER CREAM CHEESE TEA SANDWICHES

Steps:

• Gather the ingredients.
• Lay 2 slices of bread on a work surface and spread each slice evenly with 1 tablespoon cream cheese.
• Cover 1 side of the sandwich with sliced cucumber.
• Season with a squeeze of lemon juice , salt and pepper, and chives, if using.
• Cover the cucumbers with the other slice of bread, cream cheese side down.
• Cut off the crusts and slice the sandwich diagonally 2 times to create 4 triangular finger sandwiches. Repeat with the remaining ingredients. Serve.

CREAM CHEESE TEA SANDWICHES WITH SALAD BURNET

Steps:

• Spread the butter on each slice of bread.
• *Note: due to salad burnet's delicate nature, it is not necessary or really possible to mince the leaves. Add them whole to the cream cheese.
• In a small bowl combine the salad burnet and cream cheese. Add salt and pepper, to taste. Mix well.
• Spread the cream cheese mixture on two slices of bread. Place other slices on top and cut sandwiches in half or quarters.

CARROT AND CREAM CHEESE TEA SANDWICHES

Steps:

• Combine the grated carrot, cream cheese spread, brown sugar, and five-spice powder in a bowl. Mix well.
• Chill the mixture for 1/2 hour to allow the flavors to blend.
• Cut the crusts off of the pumpernickel slices and roll the bread to flatten it.
• Spread the mixture onto two of the slices of bread and top with the other two slices.
• Cut these sandwiches diagonally into two triangles each.

PEAR TEA SANDWICHES

Steps:

• Place pears in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Cool slightly; chop pears., In a small bowl, combine cream cheese and syrup. Stir in pears and nuts., Spread over four slices of toast; top with remaining toast. Cut each sandwich into two triangles.