These Green Goddess Tea Sandwiches are slathered with an herbed cream cheese, layered with crisp cucumbers and nestled between two pieces of rye cocktail bread. Perfect for a bridal shower, baby shower or high tea.
What is it about tiny little sandwiches that send your heart into an instant pitter-patter the moment you see them??
Maybe it’s because to me, miniature food just tastes better. But maybe it’s also the fact that tiny tea sandwiches are typically accompanied with tiny tea scones or tiny petit fours, and that alone is a reason to celebrate. Whatever the real reason, I love them, and I love an excuse to make them.
Normally I have a ridiculous amount of bridal and baby showers to throw this time of year, which would be my perfect excuse to make a batch, but this year, I’ve got nothing! So, I’m hoping you have a bridal or baby shower coming up, or I guess I’m just hoping you adore tiny tea sandwiches as much as I do.
Now, when it comes to tea sandwiches, I’ll gladly devour any variation (even PB&J!), however, I have a particular affinity for cream cheese + cucumber, so that’s my go-to.
On my standard cucumber tea sandwiches, I’d slather some plain cream cheese on a few pieces of wheat cocktail bread, sprinkle it with some salt and pepper, layer a few thin slices of cucumber on top and call it a day, BUT I’ve been super into turning anything I can into a version of green goddess, so obviously, that’s what I did here.
How to make Green Goddess Tea Sandwiches.
All your standards flavors are there – chive, tarragon, parsley and garlic – plus a little bit of basil because I had it, but feel free to leave it out. All the herbs, garlic, salt and cream cheese are quickly whipped up in the food processor until the herbs are evenly speckled throughout the cream cheese and the spread is ready to be slathered on to bread.
You could really use whatever bread you’d like, but I’m partial to a more tailored look, so I love these packages of cocktail bread. I typically go with pumpernickel, but this time around, all they had was rye, so that’s what I went with.
Once each slice of bread is covered in green goddess cream cheese, thinly sliced cucumbers are layered on each piece, they’re topped with another piece of bread and ready to be served.
For more bridal/baby shower-worthy recipes, check out these links!
- 8 oz cream cheese
- 3 tbsp roughly chopped tarragon
- 3 tbsp roughly chopped flat-leaf parsley
- 2 tbsp chopped basil
- 3 tbsp finely sliced chive
- 1 large garlic clove
- 1/4 tsp salt
- 1 tsp dijon mustard
- 1 large cucumber
- 36 slices rye cocktail sandwich bread
- Mixing bowls
- Place cream cheese, tarragon, parsley, basil, chive, garlic, salt and dijon in a mini food processor. Blend until herbs are evenly distributed throughout the cream cheese and are finely chopped. Season to taste with salt and pepper.
- Spread cream cheese on each piece of bread. Top half with a few pieces of cucumber. Cover with other piece of bread. Slice in triangles. Serve.