Last months 5-Star Makeover Challenge was inspired by the Olympics, and now we are right back in the UK, but this month it’s all about an afternoon tea party!

For this challenge I knew I wanted to do some sort of a tea sandwich and after playing with a few I found the perfect combination of flavors that can be enjoyed over high tea.

I gave it a Cajunlicious spin, of course by incorporating some flavors I love.

Ingredients

1 French baguette, thinly sliced

Creole cream cheese

Salmon Roe

Fresh dill for garnish, optional

Directions

Slice the baguette

Spread Creole cream cheese, coving the entire slice

Top with a spoon full of Salmon Roe

Garnish with fresh chopped dill

For those of you who can not find Creole Cheese I have included a basic recipe.

Creole Cream Cheese Recipe

2 Quarts Skim Milk
1/4 Cup Buttermilk
8 drops Liquid Rennet or 2 tablets
Cheesecloth

Combine the skim and buttermilk in a good sized saucepan. Over medium heat bring the mixture to 110 degrees F, stirring occasionally. Pour the heated mixture into a large, non-metal bowl. Add the rennet, stir and cover with cheesecloth. Let stand at room temperature for 24 hours. After 24 hours their should be chunks (Curds) and liquid (Whey), try to keep Miss Muffet at bay. Line a colander with a double layer of cheesecloth, spoon the curds into the colander, try to keep them intact. Let this drain for 1 hour or until it is one solid piece. Discard the Whey. Place gently into a bowl and keep in the refrigerator for up to 2 weeks. Serve with sugar, half & half, and fresh fruit.