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Benedictine Tea Sandwiches


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Benedictine Tea Sandwiches Recipe





1 (8-ounce) package cream cheese, softened
1/2 cup mascarpone cheese
1/2 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 teaspoon garlic salt
12 slices pumpernickel bread
12 slices white bread
1 English cucumber


• In a medium bowl and using an electric mixer at high speed,
beat together the cream cheese, mascarpone cheese, mayonnaise,
parsley, and garlic salt. Mix until smooth and creamy, approximately
2 minutes. Using a 3-inch horseshoe-shaped cutter,
cut bread.
• Spread approximately 2 tablespoons cream cheese mixture onto
6 pumpernickel and 6 white horseshoe-shaped slices. Top each
with remaining corresponding horseshoe-shaped slices. Set
aside.
• Using a vegetable peeler, thinly slice cucumber, being careful not
to include seeds. Wrap one thin slice of cucumber around the
center of each horseshoe-shaped sandwich. Serve immediately. 


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