Publisher Photo
Publisher Photo
I created this recipe to serve at my tearoom, and my customers gave it rave reviews. The sandwiches are sweet and nutty and look beautiful on a platter lined with a bed of romaine lettuce. —April Simmons, Fort Laramie, Wyoming
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 tablespoons brown sugar
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped pecans
  • 1/4 teaspoon almond extract
  • 8 slices oat bread, crusts removed

Directions

In a small bowl, beat cream cheese until smooth. Stir in brown sugar, celery, pecans and extract. Spread cream cheese mixture over each of four bread slices; top with remaining bread. Cut each sandwich into two triangles. Yield: 8 tea sandwiches.
Originally published as Nutty Tea Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p182

  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 tablespoons brown sugar
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped pecans
  • 1/4 teaspoon almond extract
  • 8 slices oat bread, crusts removed
  1. In a small bowl, beat cream cheese until smooth. Stir in brown sugar, celery, pecans and extract. Spread cream cheese mixture over each of four bread slices; top with remaining bread. Cut each sandwich into two triangles. Yield: 8 tea sandwiches.
Originally published as Nutty Tea Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p182

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