These dainty, open-faced sandwiches are attractive with the red pepper spread suggested below, or top bread with your favourite egg salad or other cream cheese-based filling.
- Portion size 40 servings
- 1 white sandwich bread (unsliced)
- 1 brown sandwich bread (unsliced)
- 1/2 lb cream cheese
- 1/4 cup red pepper jelly
- 4 teaspoons finely chopped parsley
Remove crust from top, sides and 1 end of the loaf. (For easy handling leave bottom crust attached as well as 1 end crust.) Slice loaf lengthwise into slices 3/8 inch (1 cm) thick, about 8 slices. Set aside 4 of the slices, covering with plastic wrap until ready to use; reserve remaining slices for other use.
In bowl, cream together cheese with jelly until consistency allows for easy spreading and piping. Spread about 1/4 cup (50 mL) of the mixture onto each of the 4 bread slices, right to edges. Pipe remaining mix around edges of each slice. Sprinkle with chopped parsley. Refrigerate until serving time. Remove to flat serving plate. Using sharp, serrated knife, cut 10 serving-size triangles from each slice.