Best 9 Cream Cheese Tea Sandwiches With Salad Burnet Recipes

SOUTHERN TEA SANDWICHES

Steps:

• For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
• For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
• For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
• Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

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.

CUCUMBER CREAM CHEESE TEA SANDWICHES

Steps:

• Gather the ingredients.
• Lay 2 slices of bread on a work surface and spread each slice evenly with 1 tablespoon cream cheese.
• Cover 1 side of the sandwich with sliced cucumber.
• Season with a squeeze of lemon juice , salt and pepper, and chives, if using.
• Cover the cucumbers with the other slice of bread, cream cheese side down.
• Cut off the crusts and slice the sandwich diagonally 2 times to create 4 triangular finger sandwiches. Repeat with the remaining ingredients. Serve.

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.

PINEAPPLE-CREAM CHEESE TEA SANDWICHES

Steps:

• Combine the butter with cinnamon or nutmeg and spread the mixture over 1 side of each slice of bread.
• In a small bowl, cream the cream cheese, if necessary, and stir in the pineapple and nuts.
• Spread the cream cheese mixture evenly over 10 slices of bread and top with the other 10 slices.
• Remove the crusts and cut.

TUNA AND CREAM CHEESE TEA SANDWICHES

Steps:

• Combine all ingredients.
• Mix together until you get a paste mixture.
• Spread on bread.

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.

CUCUMBER AND CREAM CHEESE TEA SANDWICHES

Steps:

• Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain.
• In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth.
• Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices.
• Cut crusts from each sandwich and then cut into quarters.

CARROT AND CREAM CHEESE TEA SANDWICHES

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.