Friday, September 24, 2010

Cinnamon & Cream Cheese Tea Sandwiches

This recipe came from
100 Perfect Pairings
small plates to enjoy the wines you love
Jill Silverman Hough

Cinnamon & Cream Cheese Tea Sandwiches

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

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}

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