Veggie and Herb Cheese Tea Sandwiches

By Angela Sellari Jump to Recipe

No garden party or tea party is complete without tea sandwiches, and I have a great one to share with you.

We had these delicious sandwiches over the weekend at our Mom and Daughter tea party. I love how simple they are to prepare. The cream cheese spread for these veggie and herb cheese tea sandwiches is easy to whip up in the food processor. Combine the spread with some fresh garden greens for a sandwich that is both satisfying and healthy.

To trim off a few calories, you could easily use reduced fat cream cheese without sacrificing any of the flavor. Some thinly sliced cucumber would also make a nice addition to these sandwiches. The possibilities are endless with this spread.

Ingredients:

• 8 ounces cream cheese, softened
• 1/3 of a carrot
• 1 clove garlic
• 1/3 of a yellow pepper
• 2 tablespoons fresh basil
• 2 tablespoons fresh parsley
• salt and pepper to taste
• 2 cups arugula or spring mix greens
• 24 slices of white bread, crust removed

Instructions:

Step 1: In a food processor, pulse carrot and garlic until finely ground. Add yellow pepper and pulse a couple more times. Add the remaining ingredients and pulse until well combined, and a smooth texture is achieved.

Step 2: Spread veggie and herb cheese onto a 2 slices of bread. Top one of the bread slices with a small handful of arugula or spring mix greens, and place the second slice of bread on top of the greens. Cut into halves.

Veggie and Herb Cheese Tea Sandwiches

Angela Sellari

The spread for these Veggie and Herb Cheese Tea Sandwich is simple to prepare in the food processor. The combination of cream and fresh veggies is delicious.

5 from 3 votes

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine American

Servings 8

Calories 104 kcal

Ingredients

  

1x2x3x

• 8 ounces cream cheese softened
• 1/3 of a carrot
• 1 clove garlic
• 1/3 of a yellow pepper
• 2 tablespoons fresh basil
• 2 tablespoons fresh parsley
• Salt and pepper to taste
• 2 cups arugula or spring mix greens24 slices of white bread crust removed

Instructions

 

• 1. In a food processor, pulse carrot and garlic until finely ground. Add yellow pepper and pulse a couple more times. Add the remaining ingredients and pulse until well combined, and a smooth texture is achieved.
• 2. Spread veggie and herb cheese onto a 2 slices of bread. Top one of the bread slices with a small handful of arugula or spring mix greens, and place the second slice of bread on top of the greens. Cut into halves.

Nutrition

Calories: 104kcalCarbohydrates: 3gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 93mgFiber: 0.2g

Keyword Veggie and Herb Cheese Tea Sandwiches

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