Asparagus and Prosciutto Tea Sandwiches with Herbes de Provence

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Ingredients

8 oz. package of cream cheese, softened
4 oz. prosciutto
1 pound asparagus, blanched and sliced into ribbons
4 sliced thin bread

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
15 minutes
Refrigeration Time: 
20 minutes
Total Time: 
35 minutes
Serving size: 
4

Directions

1. Line a rimmed baking sheet with parchment paper. Set aside.
2. n a bowl mix the cream cheese and Herbes de Provence. Spread 2 tablespoons on each slice of bread all the way to the crust.
3. Layer the bread with prosciutto and asparagus to the crust. Top with second piece of bread. Place on the prepared sheet pan and press lightly to seal.
4. Refrigerate for 20 minutes.
5. Remove and place on a cutting board. Slice off the crusts and cut tea sandwiches into half and then cut each half into half again. Cut again into triangles for a pretty presentation.

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Recipe Tip:
To blanch the asparagus- drop into boiling water and cook for 2 minutes. Remove asparagus and place into an ice bath to stop the cooking process.
herbes de provence seasoning seven herbs victoria taylor