Turkey Tea Sandwiches
3/4 lb. cream cheese, room temperature
1/2 C. minced green onions (white and green parts)
1 loaf dense raisin-nut bread
8 thin slices fresh or smoked turkey breast
Fresh basil leaves
Combine cream cheese and green onions in electric mixer fitted with paddle attachment. Do not whip.
Lay out 16 slices of bread and spread each with thin layer of green onion cream cheese. Place single layer of turkey on half the slices, cutting edges to fit bread. Place basil leaves randomly on top of turkey. Top with the other 8 slices of bread, cream cheese side down. Lay sandwiches on baking sheet and wrap with plastic. Refrigerate until cream cheese is cold and firm. Place sandwiches on cutting board and, with very sharp knife, cut off crusts. Cut each sandwich diagonally, twice, to make a total of 4 small triangles.
Makes 32 small sandwiches
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