Pumpernickel and Salami Tea Sandwiches

• 1/2 pound cream cheese, softened
• 1/3 cup minced chives
• Salt and freshly ground pepper
• Twelve 1/4-inch-thick slices pumpernickel bread, crusts removed
• 6 ounces thinly sliced Genoa salami

1. In a small bowl, blend the cream cheese with the chives and season with salt and pepper.
2. On a work surface, spread each slice of bread with 1 tablespoon of the chive cream cheese.
3. Top 6 of the bread slices with 2 slices of salami.
4. Spread 1 tablespoon of chive cream cheese over the salami and top with 2 salami slices.
5. Close the sandwiches and cut in half lengthwise.
6. Cut each length on the diagonal to make 1 1/2- to 2-inch diamond shaped sandwiches and serve immediately.

cream cheese, chives, salt, pumpernickel bread, salami

Taken from www.foodandwine.com/recipes/april-2008-pumpernickel-and-salami-tea-sandwiches (may not work)