Herb Cheese Tea Sandwiches

READY IN: 15mins
Recipe by ellie_

This sound like they would be wonderful at a shower or a ladies luncheon and also a great way to use garden herbs. Recipe source: Bon Appetit (September 1981)

Top Review by Gragegrl

Easy, very fresh and light. I made these for New Years' and friends all loved them. I modified it a bit for what I had on hand. I doubled the cheeses but kept the butter the same (Turns out I didn't need to because this makes so much and is so flavorful. I used lots of parsley, a small container of dill from the market, a few sprigs of rosemary (stems removed), a teaspoon of dried lavender, and four medium cloves of garlic that were boiled in water for 60 seconds to make a milder flavor. Salt and pepper to taste. I put all the herbs in the food processor first and then separately blended the butter and cheeses so I could add the herb mixture to taste but ended up using all of the herbs (once processed they were more like a third of a cup- I'm guessing because I wasn't paying attention. Anyhow- it's a great cheese base and you can do anything with it. I served it on whole wheat crust-less bread cut in halves with some chopped radishes inside for crunch.

Ingredients Nutrition

  • 12 cup butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 ounces goat cheese, room temperature
  • 1 cup parsley, chopped
  • 1 cup mixed herbs, chopped (basil, tarragon, rosemary, etc)
  • salt
  • pepper
  • bread, thinly sliced with crusts removed


  1. Combine all ingredients except for the bread in a large bowl and blend well.
  2. Spread filling over half of the bread slices.
  3. Top with top slice and cut into triangles.

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