Here are the savories for the Halloween side of this tea. They are all super easy, using prepared ingredients.
8 tablespoons Cheddar cold pack cheese
2 tablespoons finely chopped peanuts
4 pretzel sticks, broken in half
fresh parsley leaves
For each pumpkin, use a melon baller to scoop out a ball of cheese. Roll it into a pumpkin shape. With the edge of a toothpick or small knife, cut ridges around the balls to resemble a pumpkin. Dip bottoms of cheese balls into chopped peanuts. Insert pretzel half into the pumpkins for stems and add a parsley leaf for leaves.
Firm textured bread
Chicken salad from the deli
Remove the crusts from bread. Spread chicken salad on one slice. Top with the other slice. Cut lengthwise into ¾” wide strips. With a small knife, taper one end of each log to form a point. Attach a sliced almond to this end with some softened cream cheese, making fingernails.
1 (8 ounce) package cream cheese, softened
4 (8 inch) flour tortillas in various flavors
2 cups spinach or lettuce leaves
2 medium tomatoes, very thinly sliced
6 ounces deli meat, ham, turkey, roast beef
1 (8 ounce) package shredded mozzarella cheese
Spread about 3 tablespoons of the cream cheese to within 1 inch of the edge of a tortilla. Layer with some of the spinach leaves, tomato slices, deli meat and ½ cup of the cheese. Tightly roll into a spiral. Repeat with remaining tortillas. Wrap and refrigerate for up to 24 hours.
To serve, transfer to a cutting board. Slice off and discard ends. Cut spirals into 1 inch slices and secure with wooden picks if needed.