Monday, April 03, 2006

Dainty Cucumber Tea Sandwiches

Dainty Cucumber Tea Sandwiches

3 slices of thinly sliced white bread
1/4 package softened Tofutti cream cheese
3 tablespoons prepared horseradish
1/2 teaspoon onion salt
1/4 cup very soft, but not melted, Earth Balance
Fresh herbs or blossoms for garnish

Cut bread with cookie cutter in shape of choice. Cover with plastic and set aside. Slice cucumber in very thin slices. Spread each slice of bread with Earth Balance. Mix together softened Tofutti cream cheese, horseradish, and onion salt. Spread cream cheese mixture on buttered bread. Add cucumber slice. For open-faced sandwiches, decorate with herb leaves or flower blossoms. If you wish, top sandwiches with lids. Use pastry bag and small amount of softened cream cheese to pipe a tiny rosette on top of sandwich so that herbal decorations
can be anchored in the cream cheese rosette.

Makes 9-12 sandwiches.

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