Harlequin Finger Sandwiches
from the kitchen of Sharmagne Leland-St. John

½ of a 1 pound loaf of unsliced firm white bread
½ of a 1 pound loaf of unsliced firm whole wheat bread
½ cup sweet butter at room temperature
1 pound Neufchatel cheese at room temperature

Trim the crust from both loaves.
Cut the bread into ½ inch-thick slices.
Lightly spread the butter and cheese onto
one side of each slice.

Stack four slices, alternating white and
whole wheat bread.

Stack the first three slices with butter/
cheese side up, then set the top slice in
place buttered-side down. Repeat with
remaining bread slices.

Wrap in cling wrap and refrigerate for at
least one hour.

To serve cut the stacks into strips about
½-inch wide, slicing through all four of
the layers.

Arrange the "fingers" on a plate with the
striped side up.

Yields approximately 30.




 

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