Delicately arranged with creamy Brie, salty prosciutto, and sweet apples, these Prosciutto, Apple, and Brie Tea Sandwiches make for a savory start to tea and cocktail parties.
Prosciutto, Apple, and Brie Tea Sandwiches
MAKES 12
Ingredients
- 12 slices very thin white bread, frozen*
- ¼ cup mayonnaise
- 1 tablespoon prepared pesto
- ½ cup fresh arugula
- 6 slices thinly sliced prosciutto (about 3 ounces), halved crosswise
- 12 (¼-inch-thick) slices Brie cheese, each trimmed to 2x1¼-inch rectangle
- 24 (⅛-inch-thick) slices Honeycrisp apple (about 1 small)
Instructions
- Place bread in stacks of two. Using a serrated knife, cut each stack into 2 (2x1¼-inch) rectangles. Discard scraps or reserve for another use. To prevent from drying out, cover bread rectangles with damp paper towels. Let stand until slightly thawed, about 10 minutes.
- In a small bowl, stir together mayonnaise and pesto until well combined. Spread about 1 teaspoon mayonnaise mixture over each bread rectangle.
- Divide and arrange arugula over mayonnaise mixture on half of the bread rectangles. Neatly fold prosciutto halves as needed to fit bread, and place 1 over each arugula-topped rectangle. Top each with 1 slice Brie and 2 apple slices. Cover with remaining bread rectangles, mayonnaise mixture side down. Trim arugula stems and apples to neatly fit on bread slices, if needed. Serve immediately.
Notes
*We used Pepperidge Farm Very Thin White bread.
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