Cream Cheese Tea Sandwiches With Salad Burnet Recipe For Stuffed

ROASTED VEGETABLE AND CREAM CHEESE TEA SANDWICHES

Steps:

• Preheat oven to 425°.
• Line a baking sheet with foil. Set aside.
• In a large bowl, combine vegetables, olive oil, herbes de Provence, salt, and black pepper, tossing until well coated. Spread in a single layer on prepared baking sheet.
• Bake until vegetables are tender, 30 to 35 minutes. Let cool slightly. Chop finely.
• In a medium bowl, combine cream cheese and roasted vegetables, stirring well.
• Spread 3 tablespoons cream cheese mixture on each of 3 bread slices. Top each bread slice with a plain bread slice. Spread remaining 3 bread slices with remaining cream cheese mixture. Place each, filling side down, atop each plain bread slice.
• Using a serrated knife, trim crusts from sandwiches with a gentle sawing motion. Discard crusts. Cut each sandwich vertically into 6 slices.

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.

GINGERED CREAM CHEESE SANDWICHES

Steps:

• Put cream cheese out for at least 1/2 hour to soften.
• Toast the muffins.
• Combine cheese, ginger and zest. Thin out with juice. Add just drops at a time until it reaches a texture you like. Add some sugar as desired.
• Spread on muffins. Make sandwich.
• If you like a thicker coat of cream cheese, increase the amount you make.

WALNUT-CREAM CHEESE FINGER SANDWICHES

Steps:

• In a small bowl, beat the cream cheese, walnuts, parsley, green pepper, onion, lemon juice, nutmeg, salt and pepper until blended. , Spread about 2 tablespoonfuls over each of 12 bread slices; top with remaining bread. Cut each sandwich into three 1-in.-wide strips.

EGG AND CREAM CHEESE PARTY SANDWICHES

Steps:

• In a large mixing bowl beat cream cheese until smooth.
• In another bowl mix together chopped eggs, green olives, green onion and celery until blended then add to the cream cheese; mix very well to blend, then add in ketchup; mix to combine.
• Season with salt and pepper.
• Cover and chill overnight.
• Lightly butter each slice of bread.
• Spread egg mixture onto one side of buttered bread slice, top with crust.
• Slice into 4 small triangles.
• Place on a platter then cover with plastic wrap.
• These can be prepared hours in advance and refrigerated.

HAM, WATERCRESS AND MUSTARDY CREAM CHEESE TEA SANDWICH

Steps:

• Mix together the cream cheese and the mustard and season with salt and pepper. Add extra mustard for a more fiery flavour; however, it's probably best to have a mild mustard flavour for afternoon tea.
• Spread the cream cheese mixture on the 8 slices of bread and place the ham on top of Divide the watercress into small sprigs and place on top.
• Finish with the remaining slices of bread, trim off the crusts and cut each into 3 fingers. Serve on a pretty plate with some extra sprigs of watercress.