Carrot And Cream Cheese Tea Sandwiches Recipes

CARROT CREAM CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese and sour cream until smooth. Stir in carrots, onion and salt. Serve with breadsticks, bagels or crackers.

CHEESE SAVOURY SANDWICH FILLING

Steps:

• Begin by chopping the red pepper finely and leaving to drain on kitchen paper
• Next, finely dice salad onion
• Mix mayonnaise with paprika and dijon mustard
• Grate the cheddar cheese and Red Leicester cheese finely, then toss together in a bowl - use your hands, it's easy this way
• Add in the pepper & onion and mix again with your hands
• Finally, stir in the mayonnaise using a metal spoon
• Cover and chill until ready to use
• Cut the crusts from the bread
• Cut one of the slices of bread in half - we will only cut 1 sandwich from this slice
• Lay 5 of the full-sized slices out, along with one of the smaller pieces of bread
• Stir the filling briefly and spoon a generous amount onto each slice of laid out bread, spreading it out using a blunt knife
• Top each slice with another piece of bread of equal size
• Cut into slices - my bread allowed 3 sandwiches to be cut from each large piece of bread and just one from the smaller sandwich. In total, you should cut 16 small sandwiches
• Cover until ready to serve and consume as soon as possible (within the hour to avoid the bread drying out)

CARROT & RAISIN SANDWICHES

Steps:

• Mix the carrot with the raisins, olive oil and vinegar. Season and add the mint.
• Spread 2-3 slices of the bread with houmous, top with the carrot mix and sandwich with 2-3 more slices. Cut into your desired shapes.

CARROT-GINGER TEA SANDWICHES

Steps:

• 1. * Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
• 2. In a medium bowl, combine carrots, cream cheese, mayonnaise, and ginger; add salt and pepper. Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and top with the remaining bread slices, buttered side down. Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
• 3. MAKING SANDWICHES AHEAD OF TIME: If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.

CARROT "CAKE" TEA SANDWICHES

Steps:

• Trim crusts off of bread.
• Combine frosting, cream cheese, carrot and nuts.
• Spread filling evenly on bread, top with another slice of trimmed bread to create sandwiches.
• Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
• Chill for at least an hour before serving.

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.

PEAR TEA SANDWICHES

Steps:

• Place pears in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Cool slightly; chop pears., In a small bowl, combine cream cheese and syrup. Stir in pears and nuts., Spread over four slices of toast; top with remaining toast. Cut each sandwich into two triangles.

GRATED VEGETABLES WITH HERB CREAM CHEESE TEA SANDWICHES

Steps:

• In a medium bowl, combine cream cheese, parsley, oregano, rosemary, and thyme; stir well. Season with salt and pepper, and set aside. Grate radishes, carrots, and cucumber into separate bowls.
• Spread a thin layer of herb cream cheese on two slices of bread. Cover one slice with an even layer of one of the grated vegetables (use only one in each), and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

TEA SANDWICHES

Steps:

• 1. For the Carrot Cake Tea Sandwiches: mix the softened cream cheese, grated carrots, confectioners' sugar, and walnuts together.
• 2. Spread a very thin layer of softened butter to the edge of the raisin bread. Then spread the above mixture over the bread. Cut off crusts and cut each sandwich into 4 triangle sandwiches.
• 3. Apricot Ham Finger Sandwiches: Spread each slice of white and wheat bread very thinly with softened butter to the edge. Mix together the apricot preserves and the softened cream cheese.
• 4. Spread white slices with cream cheese mixture and top with a slice of thin ham. Top each sandwich with a slice of buttered wheat bread. Cut off crusts and cut into triangles. You may garnish with a sliver of apricot if you wish.