This recipe for Apricot, Olive, and Pecan Tea Sandwiches provides the perfect savory for you next tea luncheon.
Apricot, Olive, and Pecan Tea Sandwiches
Yield: 12
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon heavy whipping cream
- ¼ teaspoon ground black pepper
- ⅓ cup finely chopped dried apricots
- 3 tablespoons finely chopped toasted pecans
- 3 tablespoons finely chopped green olives
- 6 slices firm honey-wheat bread, frozen
- Garnish: 12 dried-apricot roses*, 12 fresh mint sprigs
Instructions
- In a medium mixing bowl, combine cream cheese, cream, and pepper. Beat at medium speed with a mixer until well blended. Add apricots, pecans, and green olives. Beat at low speed until incorporated.
- Divide olive mixture among 3 frozen bread slices, and spread evenly. Top each with another frozen bread slice. Using a 2-inch fluted round cutter, cut 4 circles from each sandwich.
- Garnish each tea sandwich with an apricot rose and a fresh mint sprig, if desired.
Notes
*To make dried-apricot roses, cut ¼-inch-wide strips from room temperature dried apricots. Roll up each strip to form a rose. Place in an airtight container, and refrigerate for a few hours until needed.
Make-Ahead Tip: Olive mixture can be made a day in advance, covered, and refrigerated. Sandwiches can be made earlier in the day, covered with damp paper towels, placed in an airtight container, and refrigerated until serving time. Garnish just before serving.
Make-Ahead Tip: Olive mixture can be made a day in advance, covered, and refrigerated. Sandwiches can be made earlier in the day, covered with damp paper towels, placed in an airtight container, and refrigerated until serving time. Garnish just before serving.
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These are delicious! And they keep well for next day munchies. They were a hit in our family. Being plant based, we used non-dairy cream cheese and a bit of soy milk to help with the mixing of the apricots and olives, etc. We used thin sliced nut seed bread. and cut them in triangles.