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