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Tuesday, May 17, 2011

Chew on This | Tea Sandwiches - Strawberry Cream Cheese Hearts & Cucumber Sandwiches

Goodness me! Isn't Afternoon Tea so lovely? Yesterday Mimi shared with us how special tea time can be. As well as how to brew a proper pot. 'Taking tea' is a wonderful ritual in so many cultures, we really owe it to ourselves to incorporate this afternoon break into our lives! And who wouldn't want to pause for a warm sip and a taste of goodness practically every day? 

So let's start with our savories. We've made four amazing finger sandwiches and today we'll share the recipes for our Strawberry Cream Cheese Hearts and Cucumber Sandwiches. Each of these sandwiches are as pretty as they are delicious....Enjoy!

Here is the recipe:
Strawberry Cream Cheese Hearts

10 slices of white bread, crusts removed
4 oz strawberry cream cheese
4 strawberries
fresh mint leaves
1  3" heart shaped cookie cutter

Rinse the strawberries.  Remove stems and any leaves-pat dry.  Slice thinly, then set aside.

Using the heart shaped cookie cutter, cut 10 hearts out of your white bread.  Generously cover the tops of the cut-out hearts with  strawberry cream cheese.  Place one sliced strawberry in the center of each heart.  Garnish the top of the strawberry with 2 fresh mint leaves. 

Refrigerate until ready to serve.

Here is the recipe:
Cucumber Sandwiches

1 English cucumber, washed, dried and cut into very thin slices
4 oz cream cheese, at room temperature (more if needed)
1/2 cup mayonnaise, plus 1 T - to be added to the cream cheese
salt and pepper to taste
1/2 cup fresh chopped parsley
20 slices of white bread 
one 2" round cookie cutter

In a small bowl, cream together 1 T mayonnaise, 4 oz of cream cheese and salt and pepper to
taste. Cut 2" rounds from the 20 slices of bread.  Generously spread 10 bread rounds with the cream cheese mixture.  Lay 3 thinly sliced cucumber on the top of each cream cheese slathered bread round.  Top each cucumber bread round with a plain bread round.  

Finely chop the fresh parsley and spread out on a small flat plate.

With a knife, spread a small amount of mayonnaise all around the sides of the cucumber
sandwiches. Then roll each sandwich in the finely chopped parsley.  Plate, and garnish the tops with a small cucumber slice.

Refrigerate until ready to serve.

Tomorrow, savory tea finger sandwiches part two! We'll share the recipes for our Dilly Shrimp Crackers and Crab Button-Ups. See you then!

Cares and Mimi


  1. These look tasty and elegant. I want to come to tea at your house.

  2. Oooh, I love me a good girly tea party. Mostly because of food like this. Yum!

  3. Awesome! I love a good bunch of recipes. These are so beautiful! I love how to Tuesday...