Roasted Carrot Tea Sandwiches
Serves: 10
 
Ingredients
  • 2 cups ¼-inch sliced carrot
  • 1 cup chopped red bell pepper (1-inch squares)
  • 1 cup chopped yellow bell pepper (1-inch squares)
  • 1 cup ¼-inch sliced yellow onion
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon fine sea salt
  • 1 cup vegan almond cream cheese*, softened
  • 10 thin slices whole-wheat bread*, frozen
Instructions
  1. Preheat oven to 425°. Line a baking sheet with foil.
  2. In a large bowl, combine vegetables, olive oil, Italian seasoning, and salt, tossing until well coated. Spread in a single layer on prepared baking sheet.
  3. Bake until vegetables are tender, 25 to 30 minutes. Let cool completely on baking sheet. Once cooled, finely chop roasted vegetables.
  4. In a medium bowl, combine cream cheese and roasted vegetables, stirring well.
  5. Spread cream cheese mixture onto 5 bread slices. Top with remaining bread slices, making whole sandwiches.
  6. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches.
  7. Cut each sandwich into 2 rectangular tea sandwiches. Cover sandwiches with damp paper towels and let bread finish thawing before serving.
Notes
*We used Kite Hill Cream Cheese Alternative and Dave’s Killer Bread Organic Good Seed® Thin-Sliced.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roasted-carrot-tea-sandwiches/