1 block cream cheese, softened
1 tbsp preserves or jam (I used my homemade strawberry freezer jam)
fresh raspberries, halved or fresh strawberries, sliced thinly
white bread/wheat bread
sprinkles (optional)
Cut the bread into the desired shapes, such as the hearts I used here. Beat together the cream cheese and jam until well combined. Add more jam if needed to reach desired color and flavor. Spread a thin layer on each piece of bread. Top with fresh raspberries or strawberries and sprinkles. Serve immediately.
1 block cream cheese, softened
8 oz. finely chopped black forest ham (I use the deli kind)
2 tbsp ranch dressing
2 tbsp milk
white bread/wheat bread
Beat together the cream cheese, ham, milk and ranch dressing until smooth and well blended. Trim the crust off the slices of bread and then roll flat with a rolling pin. You will only want to flatten one slice at a time or they will spring back to puffy again. Spread cream cheese mix evenly to the edges in a thin layer. Start on one side and roll into a log. If you want, the edges can be dipped in dried or fresh herbs like thyme or parsley or seeds like poppy seeds or sesame seeds for an even more impressive look and flavor. You can also seal with a toothpick if you prefer. These can be made a day ahead and refrigerated.
Cucumber Sandwich Pinwheels
8 oz. finely chopped black forest ham (I use the deli kind)
2 tbsp ranch dressing
2 tbsp milk
white bread/wheat bread
Beat together the cream cheese, ham, milk and ranch dressing until smooth and well blended. Trim the crust off the slices of bread and then roll flat with a rolling pin. You will only want to flatten one slice at a time or they will spring back to puffy again. Spread cream cheese mix evenly to the edges in a thin layer. Start on one side and roll into a log. If you want, the edges can be dipped in dried or fresh herbs like thyme or parsley or seeds like poppy seeds or sesame seeds for an even more impressive look and flavor. You can also seal with a toothpick if you prefer. These can be made a day ahead and refrigerated.
Thinly sliced cucumber
ranch dressing
white bread/wheat bread
Trim the crust off the bread and then use a cookie cutter (I used a Polish kolacky cutter like this one. This is fun more making all kinds of things.) to make the shape you want. Place a small dot of ranch dressing in the center of each piece of bread and top with a slice of cucumber. Fold the little strips to the center and press together to seal. Serve immediately.
I also served the extra cucumber slices (some of them I used a mini crown shaped cookie cutter on), sliced mini salami and mozzarella I found in the deli section, and mini Baby Bel mozzarella cheese with the red wax still on (they found peeling those out of the wax fun).
ranch dressing
white bread/wheat bread
Trim the crust off the bread and then use a cookie cutter (I used a Polish kolacky cutter like this one. This is fun more making all kinds of things.) to make the shape you want. Place a small dot of ranch dressing in the center of each piece of bread and top with a slice of cucumber. Fold the little strips to the center and press together to seal. Serve immediately.
I also served the extra cucumber slices (some of them I used a mini crown shaped cookie cutter on), sliced mini salami and mozzarella I found in the deli section, and mini Baby Bel mozzarella cheese with the red wax still on (they found peeling those out of the wax fun).
*Save all the trimmings from your bread in a large ziploc bag. You can use it right away or freeze. Use it to make stuffing, croutons or dried bread crumbs.
2 comments:
Love these! The heart sandwiches are so pretty and the pinwheels are a great idea! I've never seen that done. Thanks for linking up :)
April, Love this idea. Everything looks super yummy and the day is beautiful. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful weekend
Michelle
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