Which is more surprising? That there are such things as pesto sandwiches? Or that there are at least three kinds of pesto, not just the green one?
For this eye-catching tea
sandwich, or appetizer, I'm using classic basil pine nut pesto, Kalamata olive
pesto, and sun-dried tomato pesto. Give
it a whirl.
24 pieces of thin-sliced bread
8 ounces cream cheese
1/2 cup basil pesto
1/2 cup Kalamata olive pesto
1/2 cup sun-dried tomato pesto
Fresh basil and whole Kalamata olives for garnish, optional
Warm the cream cheese in the microwave for 20 or 30 seconds. This will make it very soft. With a pastry brush, brush a thin layer over one side of each piece of bread. Turn 12 of the pieces over and brush the other side as well. These will be the inside pieces. (This is a tea sandwich trick that keeps them from getting soggy.)
Spread about 1 tablespoon of tomato pesto over the cream cheese of 6 "outside" pieces of bread, to the edge. Top with an "inside" piece of bread and spread with Kalamata pesto. Place another inside piece of bread atop the olive pesto and top with basil pesto. Top with an "outside" piece of bread, cream cheese down, of course. Carefully slice the crusts from the bread and quarter.
Repeat with the remaining bread. Serve immediately. Makes 24 triple-decker tea sandwiches.