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Red Pepper and Cucumber Tea Sandwiches
Source: dLife

Miniature tea sandwiches filled with either red pepper and onion or cucumber and blue cheese spreads.

Prep Time: 30 minutes
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 81.9
Total Carbs 11.6 g
Dietary Fiber 1.6 g
Sugars 2.1 g
Total Fat 2.6 g
Saturated Fat 1.3 g
Unsaturated Fat 0.2 g
Potassium 86.4 mg
Protein 3.3 g
Sodium 138.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 1/2 cup  chopped red bell peppers
0 1/2 cup  fresh chopped onion
1 tbsp  tomato paste
0.125 tsp  salt
0.125 tsp  black pepper
1 each  medium cucumber
0 1/2 cup  cream cheese
0 1/2 cup  crumbled blue cheese
0.125 tsp  ground red pepper (cayenne)
12 piece  Bread, white, very thin sliced
12 piece  sliced whole wheat bread
1 oz  parsley sprigs
  1. Coat large skillet with cooking spray. Heat over medium. Add peppers and onions. Sauté 4 minutes or until soft.
  2. In food processor or blender, puree cooked bell peppers and onions, tomato paste, salt, and pepper until smooth.
  3. Return to skillet, cook over medium-high 3 minutes or until thick, stirring occasionally.
  4. Transfer to bowl, cover and refrigerate.
  5. Peel, seed and finely dice cucumbers.
  6. Layer cucumbers between paper towels. Press to extract liquid.
  7. In small bowl, blend cream cheese, blue cheese, and cayenne pepper until smooth. Add cucumber. Cover and refrigerate 20 minutes.
  8. Spread 2 tablespoons of bell pepper spread on 6 slices of white bread. Cover with slice of white bread.
  9. Spread 2 tablespoons cucumber spread on 6 pieces of wheat bread. Cover with slice of wheat bread.
  10. Remove crusts and cut into quartered rectangles, triangles, or squares.
  11. Arrange sandwiches on serving platter. Garnish with parsley sprigs.

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