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.
Serve chilled.
Makes 32 small sandwiches
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