White Cheddar and Olive Tea Sandwich
A delicious party appetizer. Makes a fantastic spread or made into sandwiches.

• 3/4 pound sharp white cheddar cheese – shredded
• 1/2 cup chopped Spanish olives
• 1/3 cup mayo
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced
• 1 loaf of party pumpernickel bread or regular pumpernickel bread

Simply combine all ingredients and refrigerate until ready to use. We lightly butter our bread prior to using the spread. Cut the crusts off and then cut into sandwiches.

A tangy sandwich that is good with a sweet dessert! If gogi berries are hard to find golden currants are a good substitute.

• 18 – 2″ squares very thin wheat bread
• 3 tablespoons champagne vinegar
• 3 tablespoons minced shallots
• 1 tablespoons lemon juice
• 1 tablespoons country Dijon-style mustard
• 1 1/2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 1/2 cup extra-light olive oil
• 1 1/4 cups finely shredded, cooked turkey breast
• 1 cup cooked multi-grain rice
• 3/4 cup chopped celery
• 1/2 cup dried goji berries

Preheat oven to 350°. Place bread squares on a baking sheet and toast lightly until crisp. About 6-10 minutes.
In a container of a blender combine champagne vinegar, shallots, lemon juice, mustard, salt, and pepper. Blend until mixture is uniform.
With motor running slowly add oil, blending until mixture thickens. Set vinaigrette aside.
In a large bowl, combine turkey, rice, celery and gogi berries. Gently mix vinaigrette and turkey mixture. Spoon mixture on toasted points just before serving.

This is a beautiful open face sandwich with sliced strawberries on top.

• 1 – 8 oz cream cheese, softened
• 3 Tablespoons minced fresh basil
• 1/2 cup slivered toasted almonds
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 8 slices honey-wheat bread, crust removed, cut into thirds, and toasted
• 1 – 1 lb. package strawberries, hulled and thinly sliced

Mix together first 6 ingredients until thoroughly combined. Spread cream cheese mixture onto toasted bread. Garnish with three strawberries each. Recipe from TeaTime Magazine