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Cucumber & Red Pepper Tea Sandwiches
Makes 12
Elevate a quintessential cucumber tea sandwich with a cream cheese spread infused with roasted red pepper and fresh chives.
¼ cup cream cheese, room temperature
2 tablespoons finely chopped roasted red pepper
1 tablespoon sliced chives
12 slices white sandwich bread, frozen
36 thin slices English cucumber
• In a small bowl, stir together cream cheese, roasted red pepper, and chives until smooth.
• Using a 2¼-inch round cutter, cut 24 rounds from frozen bread slices, discarding scraps. Divide cream cheese mixture among 12 bread rounds, spreading in an even layer. Arrange 3 cucumber slices over each cream cheese layer. Top with remaining bread rounds. Cover with damp paper towels and let thaw at room temperature before serving, or cover with damp paper towels, place in a covered container and refrigerate for a few hours
