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Recipe Submitted by the Azalea Plantation B&B

Yummy little “tea sandwiches”

8 oz. cream cheese
Two 16 oz. cans asparagus spears, drained
“fresh” parmesan cheese
Pepperidge Farm thin sliced cocktail bread

Put cream cheese & asparagus in food processor til smooth

Spread bread slices w/asparagus-cr.cheese mixture; brush with melted butter, and pat in bowl of Parmesan cheese.

Bake for 6 minutes, at 450 degrees.

This recipe was given to me by Michele Rector, a loyal HAT “fan”.
They have stayed in MANY HAT properties over the years & have loved every one! She was tickled that we would want her recipe.

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