Cinnamon & Cream Cheese Tea Sandwiches

This recipe came from

100 Perfect Pairings

small plates to enjoy the wines you love

by

Jill Silverman Hough

Cinnamon & Cream Cheese Tea Sandwiches

Ingredients

1 - 3 ounce cream cheese @ room temperature

2 tablespoons sour cream

1 tsp fresh lemon juice

1/2 teaspoon coarse kosher salt

1/4 teaspoon ground cinnamon

12 slices cinnamon raisin bread

1/3 cup chopped pecans, toasted

Directions

In a small bowl, combine the cream cheese, sour cream, lemon juice, salt

& cinnamon

(This can be prepared up to a day in advance storing covered in the refrigerator)

Set 2 tablespoons of cream cheese mixture aside

Spread remaining cream cheese mixture evenly on 6 slices of bread

Top with the 6 remaining pieces of bread

Trim the crusts & cut sandwiches in quarters

Place the pecans on a plate

Spread the reserved cream cheese mixture along one edge of each of the sandwiches

Gently press into the nuts

[You can prepare the sandwiches up to 4 hours in advance & store in the refrigerator]

Server cold or at room temperature

{Pairs well with gewurtraminer}