Cream Cheese Finger Sandwich Trio
- Pumpernickel Fig Sandwiches
- 1 cup PHILADELPHIA Garden Vegetable Cream Cheese Spread
- 16 slices pumpernickel bread slices
- 1/2 cup fig jam
- 1/2 cup watercress
- Pretzel Rouge & Prosciutto Sandwiches
- 1/4 cup GREY POUPON Rouge Dijon Mustard
- 12 each mini pretzel sandwich rolls, split
- 3/4 cup PHILADELPHIA Original Cream Cheese
- prosciutto slices
- 1-1/2 cups caramelized onions
- Rosemary, Chive & Pecan Sandwiches
- 1 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
- 8 each rosemary ciabatta sandwich rolls
- 1 cup spiced pecans, roughly chopped
- 1 cup blue cheese, crumbled
- 1 cup dried cherries, rehydrated, roughly chopped
- Pumpernickel Fig Sandwiches: Spread 2 Tbsp.
- cream cheese onto 1 bread slice.
- Spread 1 Tbsp.
- fig jam onto second bread slice.
- Top with 1 Tbsp.
- watercress.
- Assemble sandwich then cut into 3 finger sandwich-sized pieces.
- Repeat with remaining ingredients.
- Pretzel Rouge & Prosciutto Sandwiches: Spread 1 tsp.
- mustard onto top half of 1 roll.
- Spread 1 Tbsp.
- cream cheese onto bottom half of roll.
- Fill roll with 1/2 oz.
- prosciutto and 2 Tbsp.
- onions.
- Cut in half.
- Repeat with remaining ingredients.
- Rosemary, Chive and Pecan Sandwiches: Spread 2 Tbsp.
- cream cheese onto bottom half of each roll.
- Fill rolls with 2 Tbsp.
- each nuts, cheese and cherries.
- Cut into 3 finger sandwich-sized pieces.
- Arrange sandwiches on platter.
sandwiches, philadelphia, bread, watercress, sandwiches, mustard, sandwich rolls, philadelphia original cream cheese, caramelized onions, rosemary, philadelphia chive , rosemary, pecans, blue cheese, dried cherries
Taken from www.kraftrecipes.com/recipes/cream-cheese-finger-sandwich-trio-168869.aspx (may not work)