Herbed Cream Cheese and Vegetable Sandwiches
(makes 20 cocktail sandwiches)
A ficelle, which is like a small baguette, is an excellent size, sliced, for easy to eat cocktail size sandwiches. These sandwiches are best eaten fresh but if preparing ahead of time, for example in the morning, store in an airtight container in refrigerator, with greaseproof paper between each layer, and bring out of refrigerator at least 30 minutes before serving.
225g cream cheese (at room temperature)
¼ cup finely chopped Italian parsley
1 tbsp finely chopped marjoram
2 tsp finely chopped chervil
flaky sea salt & freshly ground black pepper
50g (½) carrot (peeled)
60g (2 -3) radishes
100g (1/3) cucumber (leave skin on if tender)
1 ficelle (cut into 7mm thick slices)
To make Herbed Cream Cheese: In a medium bowl place cream cheese, parsley, marjoram and chervil. Mash with a fork to combine and add salt and pepper to taste.
Coarsely grate carrot, radishes and cucumber.
Place carrot onto one half of a clean, dry tea towel or paper towel, cover with the remaining half and press firmly to release moisture into tea towel.
Repeat this process with the radish. For the cucumber follow the same steps but instead of pressing on the tea towel, wring it out as cucumber contains a lot more moisture.
Lay out ficelle slices on a chopping board and spread each slice with a teaspoon of Herbed Cream Cheese. Top each ficelle slice with a little mound of either of the vegetables, or a mixture of the vegetables.
Sprinkle with salt and pepper. Gently top with second slice of ficelle. Do not press down on sandwiches.
Serve on the day they are made.