Garnish half of these dainty sandwiches for the grown-ups at your party, leaving the other half plain for little ones.
Oxmoor House JUNE 2006
Process turkey in a food processor until chopped. Add 1/2 cup butter and next 3 ingredients; process until almost smooth, stopping to scrape down sides. Transfer turkey spread to a medium bowl. Stir in 1/4 cup parsley, 3 tablespoons chives, and salt.
Trim crusts from bread, using a serrated or an electric knife.
Spread about 1/4 cup turkey spread on 8 bread slices. Top with remaining 8 bread slices; pressing lightly to adhere. Cut each sandwich into 4 fingers, using a serrated knife or an electric knife.
To garnish, tie a whole chive around each finger sandwich, and knot; or spread cut sides of sandwiches with 1/4 cup softened butter, and dip lightly into 1/4 cup chopped parsley. Arrange on a serving platter.
Note: You can make sandwiches up to 1 day ahead. Just lay a damp paper towel over sandwiches before covering with plastic wrap. Store in refrigerator.
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