24 bread slices (recommended:
white, rye, whole grain, pumpernickel, or a combination)
1 cup guacamole
2 cooked chicken breasts, thinly sliced
4 ounces cream cheese, at room temperature
2 tablespoons chopped chives
1/2 English cucumber, sliced into thin rounds
1/4 cantaloupe, peeled, seeded and thinly sliced
1/4 pound thinly sliced prosciutto
Special Equipment: 3-inch round cookie cutter
Using a round cookie cutter, cut
out the center of the bread, removing the crusts.
Guacamole Chicken Tea Sandwiches:
Take a piece of the bread and, using a butter knife,
spread 1 side of it with guacamole. Spread 1 side of
another piece of bread with mayonnaise. Top guacamole
with chicken and then the mayonnaise-smeared bread.
Chive Cream Cheese and Cucumber Tea Sandwiches:
Mix chives into the softened cream cheese. Spread 1 side
of 1 slice of bread with the chive cream cheese. Top
with a few slices of cucumber and then with another
slice of bread.
Prosciutto Melon Tea Sandwiches:
Place prosciutto on 1 slice of bread. Top with some
melon and another slice of bread.