We served this pretty savory at a Harvest Tea Party. The green of the spinach makes a very pretty presentation and works well as an appetizer.
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 8 oz cream cheese
- 4 oz feta cheese
- 3 cups fresh chopped spinach
- 2 garlic cloves, minced
- 4 oz roasted red pepper
- 1 tablespoon finely chopped crispy bacon
- 1/4 teaspoon hot pepper sauce
- chopped parsley or cilantro
- 1 loaf dark pumpernickel bread (we used marbled pumpernickel and rye)
Stir curry and cumin in a small dry skillet over medium heat until fragrant, about 45 seconds. Remove from heat. Combine cream cheese, feta, spinach, garlic and roasted red pepper in a food processor. Blend until pureed. Add curry mixture, bacon and hot sauce. Blend once again. Season to taste with salt and pepper, then transfer to a covered container and refrigerate.
Assembling sandwiches:
Flatten bread with a rolling pin. (we spread a thin layer of butter after flattening) Spread curry mixture on bread. Trim off crusts and roll into a log. Cut diagonally. Each roll will make 2-3 sandwiches. Spread recipe makes about 48-60 rolls. Recipe from The Tea Table by Shelley and Bruce Richardson
