Grated Vegetables With Herb Cream Cheese Tea Sandwiches Recipes

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ROASTED VEGETABLE AND CREAM CHEESE TEA SANDWICHES



Roasted Vegetable and Cream Cheese Tea Sandwiches image

Yield: 18 finger sandwiches • Preparation: 20 minutes • Bake: 30 to 35 minutes

Number Of Ingredients 11

1 cup ¼-inch carrot slices
1 cup ¼-inch parsnip slices
1 cup chopped (1-inch squares) red bell pepper
1 cup chopped (1-inch squares) yellow bell pepper
1 cup ¼-inch sweet onion slices
1 tablespoon olive oil
1 teaspoon herbes de Provence
1 teaspoon salt
¼ teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened
9 slices whole-wheat bread*

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.

GRATED VEGETABLES WITH HERB CREAM CHEESE TEA SANDWICHES



Grated Vegetables with Herb Cream Cheese Tea Sandwiches image

Your vegetarian guests will love these tea sandwiches of grated vegetables like carrots, cucumbers, or radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 4 dozen

Number Of Ingredients 10

8 ounces cream cheese, room temperature
1/4 cup fresh flat-leaf parsley, finely chopped
1 1/2 tablespoons finely chopped fresh oregano
1 teaspoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
Coarse salt and freshly ground pepper
1 bunch red radishes, cleaned and trimmed
3 medium carrots, peeled
1 seedless cucumber, peeled
48 thin slices wheat bread

Steps:

  • In a medium bowl, combine cream cheese, parsley, oregano, rosemary, and thyme; stir well. Season with salt and pepper, and set aside. Grate radishes, carrots, and cucumber into separate bowls.
  • Spread a thin layer of herb cream cheese on two slices of bread. Cover one slice with an even layer of one of the grated vegetables (use only one in each), and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

CARROT AND CREAM CHEESE TEA SANDWICHES



Carrot and Cream Cheese Tea Sandwiches image

My daughter and I came up with this sandwich for our weekly afternoon tea. The sandwiches are spicy, sweet, and have a nice crunch to them. Enjoy!

Provided by quondamquadrat

Categories     Lunch/Snacks

Time 45m

Yield 4 tea sandwiches, 4 serving(s)

Number Of Ingredients 5

1 carrot, peeled and grated
4 tablespoons soft cream cheese
1 teaspoon brown sugar
1/8 teaspoon five-spice powder
4 slices dark rye bread

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.

Nutrition Facts : Calories 125.6, Fat 4.4, SaturatedFat 2.1, Cholesterol 10.8, Sodium 251.6, Carbohydrate 18.2, Fiber 2.2, Sugar 3.2, Protein 3.4

HERB CHEESE TEA SANDWICHES



Herb Cheese Tea Sandwiches image

This sound like they would be wonderful at a shower or a ladies luncheon and also a great way to use garden herbs. Recipe source: Bon Appetit (September 1981)

Provided by ellie_

Categories     Lunch/Snacks

Time 15m

Yield 10-12 tea sandwiches

Number Of Ingredients 8

1/2 cup butter, room temperature
4 ounces cream cheese, room temperature
2 ounces goat cheese, room temperature
1 cup parsley, chopped
1 cup mixed herbs, chopped (basil, tarragon, rosemary, etc)
salt
pepper
bread, thinly sliced with crusts removed

Steps:

  • Combine all ingredients except for the bread in a large bowl and blend well.
  • Spread filling over half of the bread slices.
  • Top with top slice and cut into triangles.

Nutrition Facts : Calories 143.1, Fat 14.8, SaturatedFat 9.2, Cholesterol 41.4, Sodium 150.1, Carbohydrate 1, Fiber 0.2, Sugar 0.6, Protein 2.2

CRISP VEGETABLE TEA SANDWICHES



Crisp Vegetable Tea Sandwiches image

You can change the flavor of these simple sandwiches by varying the herbs you add to the cream cheese. Any favorites will work well alone or in combination.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 8

Number Of Ingredients 6

4 ounces cream cheese
1/4 cup finely chopped fresh herbs, such as flat-leaf parsley, basil, tarragon, or mint
8 slices wheat bread
1 piece (4 inches) cucumber, very thinly sliced into rounds
2 radishes, trimmed and very thinly sliced
2 tablespoons softened butter

Steps:

  • Place cream cheese and herbs in a bowl; stir with a rubber spatula until combined.
  • Spread cream cheese mixture on 4 slices of bread; layer with cucumber and radish slices. Spread remaining slices of bread with butter. Place, butter side facing down, on radishes. Trim crusts; cut sandwiches in half.

GARLIC AND HERB CREAM CHEESE



Garlic and Herb Cream Cheese image

This herb and cheese spread is great on crackers, sandwiches when bored with mayo and mustard, or tucked into beef Wellington! It's so much cheaper to make it than buy it.

Provided by Lisa Mayer Kaelblein

Categories     Side Dish     Sauces and Condiments Recipes

Time 8h10m

Yield 12

Number Of Ingredients 10

1 stick butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 ½ teaspoons dried oregano
1 teaspoon dried parsley
¼ teaspoon dried thyme
¼ teaspoon dried dill weed
¼ teaspoon dried basil
¼ teaspoon ground black pepper

Steps:

  • Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 0.9 g, Cholesterol 41.6 mg, Fat 14.4 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 9.1 g, Sodium 122.8 mg, Sugar 0.1 g

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