We served this pretty savory at a Harvest Tea Party. The green of the spinach makes a very pretty presentation and works well as an appetizer.

• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 8 oz cream cheese
• 4 oz feta cheese
• 3 cups fresh chopped spinach
• 2 garlic cloves, minced
• 4 oz roasted red pepper
• 1 tablespoon finely chopped crispy bacon
• 1/4 teaspoon hot pepper sauce
• chopped parsley or cilantro
• 1 loaf dark pumpernickel bread (we used marbled pumpernickel and rye)

Stir curry and cumin in a small dry skillet over medium heat until fragrant, about 45 seconds. Remove from heat. Combine cream cheese, feta, spinach, garlic and roasted red pepper in a food processor. Blend until pureed. Add curry mixture, bacon and hot sauce. Blend once again. Season to taste with salt and pepper, then transfer to a covered container and refrigerate.
Assembling sandwiches:
Flatten bread with a rolling pin. (we spread a thin layer of butter after flattening) Spread curry mixture on bread. Trim off crusts and roll into a log. Cut diagonally. Each roll will make 2-3 sandwiches. Spread recipe makes about 48-60 rolls. Recipe from The Tea Table by Shelley and Bruce Richardson

Smoked Chicken, Tomato and Spinach Tea Sandwich

• 4 chicken breasts
• liquid smoke
• Lapsang Souchong Superior Tea Leaves
• 1/4 cup cooked crispy bacon, crumbled
• fresh spinach leaves

Dressing

• 2 Tablespoons red wine vinegar
• 2 Tablespoons fresh lemon juice
• 3/4 cup olive oil
• 1/2 cup sundried tomatoes – drained and chopped
• 1/4 cup chopped shallots Coat chicken breasts in liquid smoke and ground Lapsang Souchong Superior Tea Leaves. Bake until done. Chop and shred chicken coarsely. Stir in bacon and dressing. Make into sandwiches – layering each sandwich with spinach leaves on top of chicken mixture.
  

Spicy Pimiento & Cheddar Tea Sandwich
We served this sandwich at our Downton Abbey Christmas Tea and also the Epiphany Tea. Makes a hearty appetizer. We also call it the Spicy Cherry Pepper & Cheese!

• 2 cups shredded extra-sharp cheddar cheese
• 1 8oz package of cream cheese, softened
• 1/4 cup pimientos, drained
• 2 Tablespoons mayo
• 1/2 tsp Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• pumpernickel bread

In a medium bowl, combine all the ingredients except the bread. Cover and chill until ready to use. Add more hot sauce or cayenne pepper for a spicier flavor.
Evenly spread the cheese mixture on one slice of bread, then top with the second slice or top. Cut off crusts. Serve immediately or chill in a sealed container with slightly damp paper towels covering the sandwiches.

Sharp cheddar cheese and rolled out multi-grain bread make this rollup recipe easy, quick and tasty. The spread is good to make a couple of days ahead of time. This recipe makes a great tea sandwich and a great appetizer for parties.

Spiral Cheese Tasties

• 3/4 cup shredded extra sharp cheddar cheese
• 1/2 cup diced pimento
• 1/2 cup mayo
• 1/4 teaspoon ground black pepper
• 8 slices mulch-grain bread

Combine all ingredients and store in refrigerator for up to 3 days. Trim crusts from bread. Roll bread flat with rolling pin. Spread cheese mixture over bread and roll into cylinder. Trim ends. Slice 1/2″ thick. From Tea Time Magazine