Make holiday finger-food merrier with these delightful English tea sandwiches. Tillamook Cream Cheese Spread is paired with fantastic fillings like bacon, olive tapenade and cranberry sauce.
12 slices soft white bread such as Japanese milk bread
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Make the Castelvetrano Tapenade Tea Sandwiches
Whip cream cheese with a standing or hand mixer until soft, aerated and spreadable. Set aside.
In the food processor, pulse olives, capers, lemon zest, garlic, red pepper flakes, olive oil and vinegar until the olives have been demolished but not entirely broken down. The mixture should be more akin to a pico de gallo than a pesto; chunky but spreadable.
Layer a slice of marbled rye and carefully spread a thick layer of whipped cream cheese atop one cube of bread.
Stack cucumber coins and tapenade before closing the sandwich with another plain slice of bread.
Repeat until all the cream cheese is turned into small snacking sandwiches.
Remove crusts with a clean knife then cut rye bread into 2x2-inch squares and serve.
Make the Pickle and Bacon Tea Sandwiches
In an electric mixer, whip cream cheese with celery salt, fennel pollen, onion powder and garlic powder.
Spread a thick layer of flavorful cream cheese over half of one side of your bread and stack them with cooked bacon and pickles.
Remove crusts with a clean knife then cut rye bread into 2x2-inch squares and serve.
Make the Cranberry and Hot Honey Tea Sandwiches
In a small bowl, mix the honey and chili sauce until combined.
Drizzle 6 slices of your bread with this sauce and allow the slices to soak up their flavor.
In a food processor, whip cream cheese and cranberry sauce together until there are no white streaks left in the mixture and the cream cheese has been dyed a fuchsia color.
On the slices of bread that don’t have honey, spread a thick layer of pink cream cheese over each slice and pair them with their honey half.
Remove crusts with a clean knife then cut bread into 2x2-inch squares and serve.
