Herbed Fromage Blanc Tea Sandwiches

fromage blanc tea sandwiches (gluten-free)

After last month’s Cowgirl Creamery Petaluma tour, I found myself with a pound of their fromgage blanc (and two rounds of Mt Tam, coolers, cheese knives) and no plan for what to do with it all. Not that I’m complaining! Our tour guide, Vivien, mentioned that the fromage could basically be swapped in for cream cheese in any recipe, including cheesecake. I wasn’t feeling something so heavy and sweet, instead my craving was for a bit of bread and cheese action — so here we are, tea sandwiches.

fromage blanc tea sandwiches (gluten-free)

Using fromage blanc instead of cream cheese for these tea sandwiches is a nice departure from the classic combination — the former is far more silky and less gummy than the latter. I wanted to add a bit of seasoning to the mix while still allowing the fresh cheese the spotlight; three ingredients stirred together and you’re done, easy peasy! From there, it’s simply slathered on some gluten-free sandwich bread (Udi’s, of course) and then topped with cucumber or smoked salmon or whatever filling you like really! Such an easy recipe to throw together for your next tea party, picnic or an elegant lunch.

Herbed Fromage Blanc Tea Sandwiches

Preparation Time: 15 minutes

Makes: 6 sandwiches (about 24 tea sandwiches)


Herbed Fromage Blanc:

  • 8 ounces (1 tub) Cowgirl Creamery fromage blanc or other fromage blanc
  • 2 ounces (1/4 cup) half and half, heavy cream or milk
  • 2 tablespoons snipped chives

Bread and Toppings:

  • 12 slices Udi’s gluten-free sandwich bread or your favorite brand
  • About 6 ounces toppings (1 ounce per sandwich), I recommend thinly sliced cucumber and/or flaked smoked salmon
  • Freshly ground black pepper


Make Herbed Fromage Blanc:

In a small bowl, mix together cheese, half and half and chives until smooth. Set aside.

DO AHEAD: Spread may be made several days in advance. Store tightly wrapped in fridge until ready to assemble sandwiches.

Make Sandwiches:

Divide cheese spread amongst the twelve slices of bread, spread it out in an even layer. Top 6 slices of bread with about 1 ounce of toppings. Season to taste with ground black pepper. Top each with second slice of cheese-slathered bread. Remove crusts (optional, save for a snack or discard) and cut each sandwich into 4 pieces, or however many you like! Serve immediately or refrigerate for several hours.

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