Pear Walnut Tea Sandwiches Recipes

STILTON, PEAR AND WALNUT TEA SANDWICHES

Steps:

• Toast the walnuts, then finely chop.
• Remove the core from the pear and slice thinly. Set aside.
• In a bowl, combine the crumbled cheese and nuts.
• Add the butter, tarragon, shallot, optional salt and pepper to this mixture and mix well.
• Spread the seasoned butter onto 8 slices of bread.
• Lay thinly sliced pears on four of the bread slices.
• Cover with the remaining four slices of bread.
• Wrap each sandwich securely with plastic wrap and refrigerate until cold and mixture is set.
• Unwrap the sandwiches and trim the crusts.
• Cut each sandwich into 4 triangles or squares.
• Note: To add a little color to the sandwiches, you might like to sprinkle a bit of the herbs on top of each square or trangle.

BLEU CHEESE, WALNUT & PEAR SANDWICH

Steps:

• 1. Spread each slice of bread with a thin layer of butter.
• 2. Mash cream and Bleu cheese together in a bowl until combined well. Spread equal amounts of cheese on 3 slices of bread.
• 3. Sprinkle with a heaping tablespoon of walnuts over cheese.
• 4. Place 4 thin slices of pear on top of cheese and nuts.
• 5. Cover with remaining bread slices. Press down firmly.
• 6. Remove crusts and cut into 4 pieces.
• 7. Serve immediately or wrap well and chill until tea time.

PEAR WALDORF PITAS

Steps:

• In a large bowl, combine pears, celery, grapes and walnuts. In another bowl, whisk yogurt, mayonnaise and poppy seeds. Add to pear mixture; toss to coat. Refrigerate 1 hour or overnight. , Line pita halves with lettuce; fill each with 2 tablespoons pear mixture.

FESTIVE TEA SANDWICHES

Steps:

• Combine the first five ingredients; spread on one side of each slice of bread. Layer half the slices with chicken and lettuce. Top with remaining bread. Cut into quarters or decorative shapes.

CUCUMBER AND PROSCIUTTO TEA SANDWICHES

Steps:

• In a small bowl, combine butter, chives, and mustard. Spread bread slices with a layer of seasoned butter. Top 8 bread slices with 2 slices each prosciutto and a layer of sliced cucumber. Season with pepper. Sandwich with remaining bread slices, buttered side down. With a sharp knife, cut off crusts, then cut each sandwich in half on the diagonal. Serve immediately or transfer to a platter and refrigerate, covered with plastic wrap, up to 3 hours.

PEARS STUFFED WITH ROQUEFORT AND WALNUTS IN PASTRY

Steps:

• Preheat oven to 425°F.
• Mash together cheese, bread crumbs, walnuts, and pepper to taste with a fork. Freeze mixture just until firm, about 10 minutes.
• Scoop out center of bottom of each pear with large end of a melon-ball cutter, then continue to remove core to make a 1/4-cup cavity. Fill each cavity evenly with cheese mixture and seal bottom with a small piece of bread.
• Roll out pastry 1/16 inch thick into a 15-inch square on a lightly floured surface with a floured rolling pin. Cut dough into quarters to make 4 equal pieces.
• Stand 1 pear in center of a pastry square and brush pear all over with egg. Bring 1 corner of pastry up toward top of pear, pressing it against pear to adhere. Repeat with adjacent corner, then generously brush extending pastry fold with egg before pressing closely against side of pear. Repeat process with remaining 2 corners. Fold top points of pastry 1/4 inch down (see photo) and brush with egg. Transfer wrapped pear to a buttered large shallow (1-inch-deep) baking pan and chill while wrapping remaining pears (make sure pears are 5 inches apart in baking pan).
• Chill wrapped pears 30 minutes.
• Bake pears in middle of oven 20 minutes, or until fruit is just tender when pierced with a knife and pastry is golden and cooked through (pastry will shrink a bit). Cool pears at least 15 minutes before serving warm or at room temperature.

WALNUT TEA SANDWICHES

Steps:

• In a large bowl combine first 4 ingredients (cream cheese - bell pepper) and stir in the onion, lemon juice and nutmeg. Season to taste with salt and pepper. Refrigerate for 1 hours.
• Spread one side of each piece of bread with butter and then top the buttered side of 12 slices of bread with the cream cheese mixture topping with another slice of bread, buttered side down. Cut off crusts with a sharp knife.
• Cut sandwiches diagonally into quarters.

GORGONZOLA AND PEAR TEA SANDWICHES

Steps:

• Combine the cream cheese, Gorgonzola cheese and cream in a bowl and mix to blend well.
• Spread the cheese mixture on 1/2 of the bread slices. Top with the pear slices, remaining cheese mixture and remaining bread slices.

PEAR, BLUE CHEESE & WALNUT SANDWICH TOPPER

Steps:

• Top bread or fill pitta with cheese, pear, watercress and walnuts.