Oh, how I love a tea party! And for me, no tea party is complete without tea sandwiches – or finger sandwiches – as they used to be called in Dallas from which I hail.
So when I hosted a “sprinkle” tea party for a good friend a few weeks ago, I simply had to include a few dozen of my Cucumber Dill Cream Cheese Finger Sandwiches.
Now, here’s the recipe so you can whip some up for your next tea party! And remember a tea party doesn’t have to be a formal affair! It can be as simple as inviting over a friend you haven’t caught up with in a while and sipping a cup of cream tea and enjoying a sandwich. You know me…life’s all about those daily delights.
BeautyFrosting’s Cucumber Dill Cream Cheese Finger Sandwiches
8 ounces cream cheese, softened at room temperature
4 tablespoons freshly chopped dill
2 tbsp lemon juice
1 tsp garlic salt
Dash of salt
Dash of pepper
Approx. 1 cucumber, thinly sliced (with skin or without)
12 slices white sandwich bread (or preferred white bread)
In a bowl, combine cream cheese, lemon juice, dill, garlic salt, salt and pepper.
Prepare a sandwich work station by laying out two long strips of wax paper. I usually cover my stainless steel bar to do this. Lay out 12 slices of bread. Coat each slice of bread with the cream cheese mixture. Cover 6 slices of bread with your thinly sliced cucumbers. Top with the remaining bread. Cut off crusts and cut into quarters. I prefer triangles or rectangles depending on the shape of the other sandwiches I’m making. Serve immediately or chill until ready to serve. *BF Tip: If you have to wait to serve, layer damp, wrung-out paper towels between each layer of cut sandwiches. These will keep the sandwiches moist.
Enjoy with your favorite cup of tea! Personally, I prefer a cream tea with sugar cubes!
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