Tea Sandwiches
Herbes de Provence Tea Sandwich

Beat 4oz cream cheese until smooth, stir in 1 tsp HERBES DE PROVENCE gourmet blend and refrigerate a few hours.

When ready to use, allow to soften, then spread a thin layer on thinly sliced pumpernickel bread triangles.

Top with sliced cherry tomatoes.


Cucumber Tea Sandwich

Core, peel and finely chop a cucumber then add salt and place in a strainer overnight to remove as much liquid as possible.

Blend 8oz cream cheese, 1 chopped green onion and 1Tbs fresh spearmint. Add chopped cucumber, salt and pepper.

Garnish with fresh mint.

Strawberry-Lemon Balm Tea Sandwich

Combine 1c softened butter and 3Tbs confectioner’s sugar in food processor and blend until creamy. Add 1/2c finely chopped strawberries and 2Tbs chopped fresh lemon balm then pulse just until combined. Refrigerate


This recipe comes from the kitchen of
Full Moon Natives