Roasted Vegetable and Cream Cheese Tea Sandwiches
 
Yield: 18 finger sandwiches • Preparation: 20 minutes • Bake: 30 to 35 minutes
Ingredients
  • 1 cup ¼-inch carrot slices
  • 1 cup ¼-inch parsnip slices
  • 1 cup chopped (1-inch squares) red bell pepper
  • 1 cup chopped (1-inch squares) yellow bell pepper
  • 1 cup ¼-inch sweet onion slices
  • 1 tablespoon olive oil
  • 1 teaspoon herbes de Provence
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (8-ounce) package cream cheese, softened
  • 9 slices whole-wheat bread*
Instructions
  1. Preheat oven to 425°.
  2. Line a baking sheet with foil. Set aside.
  3. In a large bowl, combine vegetables, olive oil, herbes de Provence, salt, and black pepper, tossing until well coated. Spread in a single layer on prepared baking sheet.
  4. Bake until vegetables are tender, 30 to 35 minutes. Let cool slightly. Chop finely.
  5. In a medium bowl, combine cream cheese and roasted vegetables, stirring well.
  6. Spread 3 tablespoons cream cheese mixture on each of 3 bread slices. Top each bread slice with a plain bread slice. Spread remaining 3 bread slices with remaining cream cheese mixture. Place each, filling side down, atop each plain bread slice.
  7. Using a serrated knife, trim crusts from sandwiches with a gentle sawing motion. Discard crusts. Cut each sandwich vertically into 6 slices.
Notes
*For testing purposes, we used Pepperidge Farm Farmhouse Whole Wheat Bread.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roasted-vegetable-and-cream-cheese-tea-sandwiches-recipe/