Zucchini Tea Sandwiches

These little finger sandwiches make a lovely appetizer or special party food.

Zucchini Tea Sandwiches

Yield: 8-12 finger sandwiches

Ingredients:

  • 1 cup soy cream cheese
  • 2 tsp. vegetable bouillon powder
  • 1 Tbs. nutritional yeast
  • 1 tsp. lemon juice
  • 2 Tbs. mixed fresh herbs, thyme, basil oregano and chives, minced
  • freshly ground pepper
  • dash Tabasco
  • additional salt to taste
  • 2 zucchini, thinly sliced
  • 6-8 slices white sandwich bread
  • also needed is a heart cookie cutter

Heart shaped sandwiches Cutting the zucchini Making the spread

Directions:

  1. Make the spread by mixing the first 8 ingredients together. You may need to thin it a little with water or soy milk, depending upon the bread of soy cream cheese.
  2. Using a heart shaped cookie cutter, cut the hearts out of the bread. It may be possible to get 2 from a slice of bread if you turn the cookie cutter around and place it in strategic places.
  3. Spread each heart with a layer of the prepared spread.
  4. Using a mandolin or vegetable peeler, slice the zucchini very thinly.
  5. Lay the thin strips next to each other on a sheet of baking parchment, or a breadboard.
  6. Take the cookie cutter and cut the heart form from the overlapped zucchini slices.
  7. Using a spatula, pancake turner or pie server, carefully lift the zucchini heart and lay on top of the spread. Continue for each of the sandwiches.

Notes:

If soy cream cheese is not available, then plain soy yogurt can be used. Instead of zucchini you could also use cucumber.