Herb Garden Tea Sandwiches with Cream Cheese
Print recipe
| Serves | 1 |
| Prep time | 3 minutes |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Appetizer, Bread, Lunch, Side Dish, Snack, Starter |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Easter, Formal Party, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
Elegant tea sandwiches that use delicate fresh herbs from the garden. My favourite "melange" is salad burnett (cucumber flavour), chives, mint and parsley. Don't use very pungent or woody herbs such as rosemary, sage or thyme. Arrange on a plate with whole herbs as a garnish; serve with sun, linen napkins, Pimm's cocktails, Earl Grey tea, friends, fun, laughter and freshly cut flowers.
Ingredients
- 2 slices of white bread (crusts cut off and saved for breadcrumbs)
- softened butter
- 2 to 3 tablespoons cream cheese
- 1 tablespoon freshly chopped herbs (such as chives, salad burnett, parsley, basil, oregano and mint)
- salt and black pepper
- whole fresh herbs (to garnish)
Note
Elegant tea sandwiches that use delicate fresh herbs from the garden. My favourite "melange" is salad burnett (cucumber flavour), chives, mint and parsley. Don't use very pungent or woody herbs such as rosemary, sage or thyme.
Directions
| Step 1 | Spread the softened butter over both slices of bread. |
| Step 2 | Mix the chopped herbs with the cream cheese and season to taste with salt and pepper. |
| Step 3 | Spread the herb cream cheese over one slice of bread and put the other slice on top. Cut into four triangles. |
| Step 4 | Arrange on a plate with whole herbs as a garnish; serve with sun, linen napkins, Pimm's cocktails, Earl Grey tea, friends, fun, laughter and freshly cut flowers. |
