Tomato Basil Finger Sandwich
Elevate your tea-time spread with these delightful Tomato Basil Finger Sandwiches, a perfect blend of fresh, vibrant flavors and creamy richness. Made with soft white or whole-wheat bread, these elegant sandwiches are layered with a velvety cream cheese base, juicy ripe tomato slices, aromatic fresh basil leaves, and a touch of salt and pepper for simple yet irresistible seasoning. Ideal for a quick no-cook appetizer, this recipe comes together in just 15 minutes, making it an excellent choice for garden parties, brunches, or light snacks. Their dainty presentation, achieved by trimming crusts and cutting into neat portions, ensures they’re as beautiful as they are delicious. Whether you're hosting or indulging solo, these sandwiches are a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 8 slices sliced white or whole-wheat bread
- 120 grams cream cheese
- 12 leaves fresh basil leaves
- 2 medium ripe tomatoes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 30 grams unsalted butter (optional)
Instructions
Start by preparing the bread slices. Trim off the crusts from each slice of bread to create clean, even edges.
Spread a thin layer of butter (if using) on one side of each slice of bread to enhance flavor and prevent sogginess.
Spread a generous layer of cream cheese evenly over the buttered side of each slice of bread.
Thinly slice the ripe tomatoes, ensuring even thickness for a balanced bite. Gently pat the slices with a paper towel to remove excess moisture.
Layer the tomato slices evenly onto half of the bread slices (4 slices), ensuring they cover the cream cheese layer but do not overlap excessively.
Sprinkle a pinch of salt and a dash of black pepper evenly over the tomato layers to season them.
Place 2-3 fresh basil leaves on top of the tomato slices on each sandwich. Adjust the quantity based on the size of the leaves and your preference for basil flavor.
Top each prepared slice with another slice of bread, cream cheese side down, to form a closed sandwich.
Using a sharp knife, carefully cut each sandwich into thirds or quarters, depending on your preferred finger sandwich size. Wipe the blade clean between cuts for neat edges.
Serve immediately to retain freshness, or cover tightly and refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 225 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
