1 package (250 g/1/2 lb) cream cheese, softened

1/3 cup (75 ml) dried currants

1 tablespoon (15 ml) fresh chives, finely chopped

1 teaspoon (5 ml) fresh tarragon, finely chopped

4 large slices whole-wheat sandwich bread

3/4 cup (180 ml) alfalfa sprouts

4 large slices white sandwich bread

Pepper

Butter, softened

In a bowl, beat the cream cheese with an electric mixer. Add the raisins and herbs. Season with pepper. Spread the cream cheese mixture on the slices of whole-wheat bread. Top with sprouts and cover each with a slice of buttered white bread. Press the sandwiches gently.

With a bread knife, trim the crusts off the sandwiches and cut them into triangles, rectangles or squares.

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