Easy Tea Sandwich Spreads

Two of the tea sandwiches we had at Cari's birthday tea party yesterday are also two of the easiest tea sandwiches I've ever made, Egg-Olive Sandwiches and Cucumber Cream Sandwiches. (The Waldorf Chicken Salad Mini-Croissants on the bottom tier are easy and tasty as well, but I shared that recipe on Sept. 26, 2007.)

The thing I like about both these spreads is that they can be made ahead, which is something I very much like to do when hosting a tea. When I make the Cucumber Cream Sandwiches, always with white loaf bread, I like to cut out bread shapes with one of my teapot cookie cutters to make them a little more special. For the Egg-Olive Tea Sandwiches, I cut out wheat bread using a tiny (about 2 inches tall) old Tupperware cup. Women "of a certain age" will remember these pastel colored cups, which make perfect little circles for these sandwiches.


Cucumber Cream

4 ounces (half a large block) cream cheese
1/2 medium cucumber, peeled
1 teaspoon lemon pepper
1/2 teaspoon lemon juice
Dash of garlic powder, if desired

Place all ingredients in food processor and pulse a few times, just 'til blended. (You don't want the cucumber completely liquified so that you can still enjoy some of the crunch.) This recipe makes enough spread for about 2-3 dozen small (1-1/2 to 2 inch) tea sandwiches.



Egg-Olive Spread

4 boiled eggs
4 ounces (half a large block) cream cheese
2 teaspoons mustard
20 green olives
1 teaspoon olive juice
1/4 teaspoon each of salt and pepper

Place all ingredients in food processor and pulse a few times, just 'til blended. If you like olives, you will love this spread! Cut out circles or other shapes in wheat bread, spread filling, then garnish with a slice of olive. Makes enough spread for 3 to 4 dozen small tea sandwiches.