Grated Vegetables With Herb Cream Cheese Tea Sandwiches Recipe

Ingredients

8 ounces cream cheese, room temperature 

1/4 cup fresh flat-leaf parsley, finely chopped 

1 1/2 tablespoons finely chopped fresh oregano 

1 teaspoon finely chopped fresh rosemary 

2 teaspoons finely chopped fresh thyme 

Coarse salt and freshly ground pepper 

1 bunch red radishes, cleaned and trimmed 

3 medium carrots, peeled 

1 seedless cucumber, peeled 

48 thin slices wheat bread 

Preparation

In a medium bowl, combine cream cheese, parsley, oregano, rosemary, and thyme; stir well. Season with salt and pepper, and set aside. Grate radishes, carrots, and cucumber into separate bowls.

Spread a thin layer of herb cream cheese on two slices of bread. Cover one slice with an even layer of one of the grated vegetables (use only one in each), and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.