Ingredients: |
Ingredients: ASPARAGUS SMOKED SALMON PINWHEELS:
4oz Light cream cheese, softened
2 tbsp Light mayonnaise
3 Horizontal slices sandwich loaf
6oz Smoked salmon
3 Cooked asparagus spears
EGG SALAD LOAF:
6 Hard-cooked eggs mashed
1/2 cup Light mayonnaise
1/4 cup Each chopped fresh chives and sweet red pepper
2 tbsp Light sour cream
1 1/2 tsp Dijon mustard
1/4 tsp Salt
10 Slices sandwich bread
1/4 cup Chopped fresh Parsley
FIG PROSCIUTTO TRIANGLES:
6 Dried figs or fresh strawberries
6 Slices sandwich bread
2 tbsp Butter, softened
1/4 tsp Pepper
8 Slices prosciutto (6oz)
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Directions: |
Directions:ASPARAGUS SMOKED SALMON PINWHEELS:
1. Stir cheese with mayonnaise. Trim crusts from bread. With rolling pin, roll bread to flatten slightly. Spread with cheese mixture; top with salmon.
2. Place asparagus spear along short edge of each; trim if necessary and roll up. Wrap in plastic wrap; refrigerate for at least 1 hour or for up to 1 day. Slice each roll into 8 pieces. Makes 24 sandwiches
EGG SALAD LOAF:
3. In bowl, stir eggs, 2 tbsp each of the mayonnaise and chives, the red pepper, sour cream, mustard and salt. Trim crusts from bread; spread half of the slices with egg mixture.
4. Top with remaining slices; cut diagonally into quarters. Stand 10 sandwiches side by side to form pyramid. Repeat to make 2 pyramids. Spread 1 side of each with remaining mayonnaise. Stir parsley with remaining chives; press into mayonnaise to cover. Makes 20 sandwiches.
FIG PROSCIUTTO TRIANGLES:
5. Remove stems from figs or full strawberries; cut fruit into quarters. Trim crusts from bread; trim bread into squares. Spread with butter; sprinkle with pepper. Cut diagonally into quarters.
6. Cut prosciutto into 24 pieces; curl each and place on top of each triangle. Top with fig piece or strawberry. Makes 24 Sandwiches |
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