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Salad Burnet Harlequin Fingers
½ pound loaf unsliced white bread
½ pound loaf unsliced whole wheat bread
½ cup butter
1 pound cream cheese, softened
2 tablespoons freshly snipped garlic chives
¼ cup chopped salad burnet leaves
¼ cup dry white wine
chopped lettuce
additional salad burnet leaves for garnishing
Trim crusts from loaves and cut bread into ½-inch slices. Mix together
cream cheese, butter, and wine. Add salad burnet, chives, and lettuce.
Lightly spread mix on one side of each slice of bread. Stack 4 slices,
alternating white and whole wheat. Stack first 3 slices filled side up and
place the top slice filled side down. Repeat with remaining slices. Wrap
in foil and refrigerate at least 1 hour. To serve, cut stacks in strips
about ½ inch wide, slicing through all four layers. Garnish with salad
burnet leaves.
This is every cook's opinion -
no savory dish without an onion,
but lest your kissing should be spoiled
your onions must be fully boiled.
~Jonathan Swift
The cranberry is one of only a handful of major fruits native to North America. Others include the blueberry and Concord grape.
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