Makes 16 tea sandwiches.
- 2 lbs. Mun-chee® cheese
- 3/4 cup sun-dried tomatoes in oil (with herbs)
- 1/4 cup cold water
- 12 slices thin dark pumpernickel, Westphalian style
- Freshly ground black pepper, to taste
Cut Mun-chee® cheese into small pieces. Place in food processor with sun-dried tomatoes with oil, water and black pepper. Purée until ingredients are incorporated. Mixture will have the texture of very fine cottage cheese. For each sandwich, spread 1/4 cup mixture on 3 slices of bread. Stack and cut off crusts with a sharp knife. Cut sandwich into quarters. Repeat 3 more times until you have 16 tea sandwiches.