COCKTAIL HORS D’OEUVRE SANDWICHES
A quick, easy, delicious, satisfying hors d’oeuvre sandwich. Made with Tofutti Better Than Cream Cheese, veggie salami, scallion and garlic. Spread on Rubschlager Rye Cocktail Bread, cut into triangles!
Makes a little more than 1-½ cups spread, enough for 1 sleeve of cocktail bread
5 oz. pkg. veggie salami, processed in food processor till crumbly
8 oz. pkg. Tofutti Better Than Cream Cheese, plain
2/3 c. thinly sliced scallion, green and white part
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. salt
freshly ground black pepper to taste
16 oz. pkg. rye cocktail bread (by Rubschlager- the long skinny sleeve of rye or pumpernickel bread squares that show up like clockwork in markets for the winter holidays)
In mixing bowl combine processed veggie salami and Tofutti Better Than Cream Cheese. Mix with spoon till evenly distributed.
Add scallion, garlic and onion powders, salt and black pepper, stirring after each addition.
Evenly spoon about 1 tablespoon spread on 1/2 of the cocktail bread squares. Top with second slices. Press down a bit, then carefully stack and wrap in foil. Refrigerate till ready to serve – at least 2 hours before serving. This will help seal the bread to the spread and allow time for the flavors to mature.
When ready to serve, remove from foil. Cut each sandwich in half diagonally (into 2 triangles). Arrange decoratively on a serving platter, garnish with a green of some sort and serve. I used a leafy celery stalk from the inside of a bunch of celery as my garnish.