Fall

Curried cream cheese and cucumber tea sandwiches

June  8, 2010
Author Notes

Eating high tea makes me feel really posh even if I am still in my PJs at four in the afternoon. This is one of my favorites high tea treats made from things that I typically have on hand so that I don’t have to get out of said PJs to go to the store. —cheese1227

  • Serves 8 dainty tea sandwiches
Ingredients
  • 3 ounces cream cheese, softened
  • 1 tablespoon Mango chutney
  • 2 teaspoons curry powder
  • 2 tablespoons almonds, chopped finely
  • half an English cucumber, sliced in 1/8th inch disks
  • Handful of baby spinach leaves
  • 8 slices of good pumpernickel bread, cut in neat squares
In This Recipe
Directions
  1. Put the kettle on for tea.
  2. In a small bowl, mix cheese, chutney, curry powder and almonds.
  3. Lay all eight slices of bread out on the counter. Evenly spread about a tablespoon of the cheese mixture to all corners of each piece of bread. On half of the slices, place a single layer of cucumbers. On the other half of the sliced, put 4-8 spinach leaves. Close them up. Slice them in triangles. Serve with tea as you like it.
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I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.