Walnut Cream Cheese Tea Sandwiches
These dainty tea sandwiches have a creamy, nutty filling with bright lemon and parsley to freshen them up.
Prep Time30 minutes mins
Cook Time13 minutes mins
Total Time43 minutes mins
Course: Main Dish, Tea Time
Cuisine: British
Servings: 18 sandwiches
Calories: 57kcal
- 8 0z light cream cheese spreadable
- ¼ cup toasted walnuts finely chopped
- 1 tablespoon minced fresh parsley
- ½ tablespoon finely chopped sweet onion like Vidalia or Walla Walla
- 1 teaspoon fresh lemon juice
- pinch nutmeg
- dash salt and pepper
- 12 white sandwich bread slices
Preheat oven to 375 degrees.
Place walnuts in a single layer in oven proof pan. Toast about 13 minutes until nuts are brown and you can smell them. Check often to ensure they don't burn.
Beat all ingredients except bread in a bowl until well blended.
Remove crusts from sandwich bread. Ensure you have square pieces of crustless bread.
Spread cream cheese filling over 6 pieces of bread ensuring you go right out to the edges. Top with remaining 6 slices of bread.
Cut lengthwise into ⅓rds. You will have 18 sandwiches. Store in sealed container or plastic wrap in the fridge up to 1 day.
Calories: 57kcal | Carbohydrates: 9g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 0.2mg | Sodium: 81mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 0.4mg | Calcium: 38mg | Iron: 1mg