Triple Layer Cream Cheese and Pumpernickel Tea Sandwiches
Ingredients
- Ingredients
- 8 slices Pumpernickel bread
- 250 grams softened cream cheese
- 1 Red paprika
- 1 garlic clove
- 2 Tbsps olive oil
- ½ bunch Basil
- 2 Tbsps Whipped cream
- 1 Tbsp Crème fraiche
- 1 splash lemon juice (and 1 pinch lemon zesst)
- salt
- freshly ground peppers
Preparation steps
Rinse the bell pepper, cut in half, remove the ribs and seeds and dice. Peel the garlic and puree with the bell pepper and olive oil until smooth. Stir in 80 grams (approximately 3 ounces) of cream cheese and season with salt and pepper.
Combine the basil, heavy cream, creme fraiche, lemon juice and zest and puree until smooth. Stir in 80 grams (approximately 3 ounces) of cream cheese and season with salt and pepper.
Lay 2 slices of the pumpernickel onto your work surface and spread with the softened cream cheese. Top with another slice of pumpernickel and spread with red pepper cream cheese. Top with another slice of pumpernickel and spread with the basil cream cheese. Top with the last slices of pumpernickel and cut each sandwich into 6 cubes. Secure each with a toothpick, transfer to a large platter and refrigerate until ready to serve.
