Combine everything in a small bowl and mix well.
A VERY thin bread is great, otherwise choose what you like.
For tea sandwiches, stack bread and cut off crusts. Save crusts for another recipe. If you want spread a thin layer of butter on the bread. Spread chicken salad on the bread and top with another slice (with or without butter).
Cut into squares, rectangles or triangles. If triangles, place on plate points up.
If you have made this ahead of time cover with wax paper and then a damp tea towel to keep them moist.
r substitute cream cheese (softened). For a vegan version, replace the
For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in bowl of an electric mixer fitted with paddle attachment.
Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
To make sandwiches, spread each slice of bread with the goat 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 into halves, thirds, or triangles.
For the herb butter, combine all
For the cilantro salsa, combine all ingredients in a food processor. Process until smooth, adding a little water if necessary.
For the sandwiches, spread bread with butter. Spread 1/2 the salsa on 4 slices. Top with tomato, onion and cucumber. Top with remaining salsa, grated carrot and remaining bread. Cut sandwiches into quarters.
For the cornbread: Preheat oven to
nd pepper to taste.
For the sandwiches: Cut the stems off
blend the butter, honey, ground tea and salt.
In a
Place chopped pecans on plate.
Mix cheese and watercress in a bowl.
Season with salt and a dash of white pepper.
Spread mixture evenly over 8 bread slices.
Top with remaining bread.
Cut sandwiches diagonally in half.
Butter all 3 edges of each sandwich triangle.
Dip buttered edges of sandwiches into pecans.
Arrange sandwiches on platter.
Garnish with watercress sprigs.
These can be made up to 8 hours ahead.
Cover sandwiches tightly; chill until ready to serve.
Place tea bags in a heatproof glass
lices. (Save crusts to use for bread crumbs another day.)
br>(Save trimmings to use for bread crumbs another day.)
Soak the raisins in warm water for 10 minutes and then chop in food processor until no raisins remain whole. Add the ham and continue processing for 1 minute longer, until mixture is smooth and no ham pieces are left whole.
Place mixture in a mixing bowl and add the remaining ingredients. Will keep in the refrigerator for up to 3 days.
o the boil and cook for 6 minutes. Drain and run
lean. (Subtract a few minutes for mini-muffins).
Remove from
heat bread shapes.
Arrange sandwiches on serving platter. Garnish with
s set.
Unwrap the sandwiches and trim the crusts.
Cut slices of cucumber into thirds or quarters. Place on half of the Gluten Free Original Pretzel Crisps(R) Minis.
Spread or pipe cream cheese on top of cucumbers, then sprinkle with dill. Top with another mini to make itty bitty gluten free tea sandwiches.
Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.
Spread each slice of bread with *condiment of choice as suggested.
*Note: to make the optional condiment combine all the ingredients in a small bowl and mix well.
Arrange about 8 cucumber slices on half of the bread slices. Garnish with a few sprigs of fresh dill.
Next arrange the nasturtium (aka Mastershalum) leaves or baby spinach leaves on the other 3 slices of bread.
Season with salt and pepper to taste.
Cut the sandwiches in quarters and arrange on a platter or cover and refrigerate until ready to eat.