Best Grated Vegetables With Herb Cream Cheese Tea Sandwiches Recipes

Vegan Cucumber Tea Sandwiches image

Provided by Martha Stewart

Time 15m

Yield Makes 24

Number Of Ingredients 7

1 (8-ounce) container vegan cream cheese, such as Kite Hill
2 tablespoons finely chopped fresh chives, plus more for serving
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground pepper
8 slices vegan white or pumpernickel sandwich bread, or a combination
2 mini cucumbers, thinly sliced into rounds

Steps:

Stir together cream cheese and herbs. Season lightly with salt.
Spread 1 tablespoon herbed cream cheese on each bread slice. Shingle cucumber rounds on top of four bread slices. Season with salt and pepper. Sandwich with remaining bread slices, cream cheese-side down.
Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers. Lightly dip one edge of each sandwich in chives; serve.

Carrot and Cream Cheese Tea Sandwiches image

Provided by quondamquadrat

Time 45m

Yield 4 tea sandwiches, 4 serving(s)

Number Of Ingredients 5

1 carrot, peeled and grated
4 tablespoons soft cream cheese
1 teaspoon brown sugar
1/8 teaspoon five-spice powder
4 slices dark rye bread

Steps:

Combine the grated carrot, cream cheese spread, brown sugar, and five-spice powder in a bowl. Mix well.
Chill the mixture for 1/2 hour to allow the flavors to blend.
Cut the crusts off of the pumpernickel slices and roll the bread to flatten it.
Spread the mixture onto two of the slices of bread and top with the other two slices.
Cut these sandwiches diagonally into two triangles each.

Nutrition Facts : Calories 125.6, Fat 4.4, SaturatedFat 2.1, Cholesterol 10.8, Sodium 251.6, Carbohydrate 18.2, Fiber 2.2, Sugar 3.2, Protein 3.4

Herbed Cheese Cucumber and Radish Tea Sandwiches image

Provided by Trisha Yearwood

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 ounces cream cheese, at room temperature
2 ounces fresh goat cheese, at room temperature
3 tablespoons butter, at room temperature
2 tablespoons grated Parmesan
2 teaspoons freshly squeezed lemon juice
1 small clove garlic, crushed
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill, plus sprigs for garnish
Kosher salt and freshly ground black pepper
6 slices crustless white sandwich bread, cut into quarters
1 Persian cucumber, thinly sliced
4 breakfast radishes, thinly sliced

Steps:

Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
Preheat the oven to 350 degrees F.
Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.