Miniature tea sandwiches filled with either red pepper and onion or cucumber and blue cheese spreads.
| Prep Time: | 30 minutes | ||
| Cook Time: | 5 minutes | ||
| Difficulty: | INTERMEDIATE |
Ingredients
1 cooking spray
2 1/2 cup chopped red bell peppers
1/2 cup fresh chopped onion
1 tbsp tomato paste
1/8 tsp salt (optional)
1/8 tsp black pepper
1 medium cucumber , seeded, peeled, coarsely shredded
1/2 cup cream cheese
1/2 cup crumbled blue cheese
1/8 tsp ground red pepper (cayenne)
12 piece Bread, white, very thin sliced
12 piece sliced whole wheat bread
1 oz parsley sprigs
2 1/2 cup chopped red bell peppers
1/2 cup fresh chopped onion
1 tbsp tomato paste
1/8 tsp salt (optional)
1/8 tsp black pepper
1 medium cucumber , seeded, peeled, coarsely shredded
1/2 cup cream cheese
1/2 cup crumbled blue cheese
1/8 tsp ground red pepper (cayenne)
12 piece Bread, white, very thin sliced
12 piece sliced whole wheat bread
1 oz parsley sprigs
Directions
1 Coat large skillet with cooking spray. Heat over medium. Add peppers and onions. Sauté 4 minutes or until soft.
2 In food processor or blender, puree cooked bell peppers and onions, tomato paste, salt, and pepper until smooth.
3 Return to skillet, cook over medium-high 3 minutes or until thick, stirring occasionally.
4 Transfer to bowl, cover and refrigerate.
5 Peel, seed and finely dice cucumbers.
6 Layer cucumbers between paper towels. Press to extract liquid.
7 In small bowl, blend cream cheese, blue cheese, and cayenne pepper until smooth. Add cucumber. Cover and refrigerate 20 minutes.
8 Spread 2 tablespoons of bell pepper spread on 6 slices of white bread. Cover with slice of white bread.
9 Spread 2 tablespoons cucumber spread on 6 pieces of wheat bread. Cover with slice of wheat bread.
10 Remove crusts and cut into quartered rectangles, triangles, or squares.
11 Arrange sandwiches on serving platter. Garnish with parsley sprigs.
2 In food processor or blender, puree cooked bell peppers and onions, tomato paste, salt, and pepper until smooth.
3 Return to skillet, cook over medium-high 3 minutes or until thick, stirring occasionally.
4 Transfer to bowl, cover and refrigerate.
5 Peel, seed and finely dice cucumbers.
6 Layer cucumbers between paper towels. Press to extract liquid.
7 In small bowl, blend cream cheese, blue cheese, and cayenne pepper until smooth. Add cucumber. Cover and refrigerate 20 minutes.
8 Spread 2 tablespoons of bell pepper spread on 6 slices of white bread. Cover with slice of white bread.
9 Spread 2 tablespoons cucumber spread on 6 pieces of wheat bread. Cover with slice of wheat bread.
10 Remove crusts and cut into quartered rectangles, triangles, or squares.
11 Arrange sandwiches on serving platter. Garnish with parsley sprigs.
Additional Information
Sandwiches can be made up to 3 hours in advance. Wrap in plastic and store in airtight container.
Nutrition Facts | |
| Makes 24 servings | |
| Serving Size: 2 piece | |
| Amount Per Serving | |
| Calories | 81.9 |
| Total Carbs | 11.6 g |
| Dietary Fiber | 1.6 g |
| Sugars | 2.1 g |
| Total Fat | 2.6 g |
| Saturated Fat | 1.3 g |
| Unsaturated Fat | 1.3 g |
| Potassium | 86.4 mg |
| Protein | 3.3 g |
| Sodium | 138 mg |
| Dietary Exchanges 1/4 Fat, 1 Starch, 1/4 Vegetable | |
