Tuesday, March 27, 2007

Recipe of the Week


This one of my favorite simple tea sandwiches. The cream cheese spread can be made several days ahead. My favorite bread for this sandwich is Milton's Multi-Grain Bread which I buy at Trader Joe's.

Herbed Cream Cheese and Cucumber Sandwiches (pictured center)
Makes 20-25 Sandwiches
From Barefoot Contessa Parties

8 oz. cream cheese at room temperature
1 clove of garlic, minced
½ teaspoon thyme
1 ½ Tbsp. parsley
3 Tbsp. milk or cream
½ tsp. pepper
½ tsp. kosher salt
1 loaf 7-grain bread, thinly sliced
1 hothouse cucumber, not peeled

Beat ingredients for spread in the bowl of an electric mixer fitted with a paddle attachment on medium speed until well mixed. Add additional milk if the spread is too thick.

To make sandwiches, spread each slice of bread with cream cheese spread. Slice the cucumber in thin rounds and arrange on half the bread slices. Top with remaining bread. Press slightly, trim off the crusts, and cut the sandwiches into halves, thirds, or triangles.

*The spread will keep for weeks in the refrigerator. Prepare the sandwiches early in the day and keep them covered with damp paper towels and plastic wrap in the refrigerator.

1 comment:

Sharon said...

yummy!