Asparagus and Prosciutto Tea Sandwiches with Herbes de Provence

Ingredients

1 tablespoon Herbes de Provence Seasoning

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.

See Victoria's suggestions for gluten-free substitutions for this recipe here.