Ingredients
- 12 oz cream cheese, at room temperature
- 3/4 cup finely chopped toasted walnuts
- 2 tbsp finely minced parsley
- 1 tbsp finely minced green bell pepper
- 1 tbsp finely minced white onion
- 2 tsp fresh lemon juice
- 3/8 tsp freshly grated nutmeg or 3/8 teaspoon ground nutmeg (adjust amount to taste)
- salt and white pepper
- 1 24 slice best-quality white bread, preferably thinly sliced
- 1/2 cup (1 stick) unsalted butter, at room temperature
Directions
In a large bowl, combine the cream cheese, walnuts, parsley, and bell pepper. Add the onion, lemon juice, and nutmeg. Stir well. Season to taste with salt and pepper. Refrigerate for one hour to allow flavors to blend.
Spread one side of each piece of bread lightly with butter. Top the buttered side of 12 of the slices with the cream cheese mixture and cover each with another slice of bread, buttered side down. Carefully cut off the crusts with a sharp knife. Cut each sandwich diagonally into quarters. Serves 10 to 12.
NOTE: For these sandwiches, the bread should be thin, but experiment with different varieties. Our testers preferred Pepperidge Farm thinly sliced bread, and thought a combination of white and wheat was tasty and appealing. Cover sandwiches loosely with waxed paper, then drape a damp kitchen towel over the waxed paper and refrigerate to prevent them from drying out. Prepare the sandwiches as close to serving time as possible.
Recipe courtesy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelmen & Vicki Levy Krupp, 2012. Published by Tarcher an imprint of Penguin.
