Pimiento cheese & tomato tea sandwiches

Active: 30 minutes; Servings: 24

Cream cheese, room temperature	4 ounces
Pimientos, diced	2 ounces
Mayonnaise	3 tablespoons
Miso paste	2 tablespoons
Canna-infused coconut oil, room temperature	1 tablespoon + 1 ½ teaspoons
Garlic powder	¼ teaspoon
Onion powder	¼ teaspoon
Cayenne	Pinch
Pepper, freshly ground	Pinch
Cheese, Gruyère, grated	½ cup
Cheese, sharp cheddar, grated	1 cup
Salt
Tomatoes, heirloom, medium, preferable three different colors	3
Bread	6 slices
Herbs, fresh	Garnish

1. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the cream cheese, pimientos, mayonnaise, miso, canna-infused coconut oil, garlic powder, onion powder, cayenne, and pepper. 
2. Beat for about 1 minute on medium speed until all the ingredients are thoroughly combined. 
3. Scrape down the sides of the bowl, and beat once more. 
4. Using a rubber spatula, fold in the cheeses, mixing until well combined; ensure you incorporate all the way from the bottom and up the sides of the bowl. 
5. Season with salt and pepper, as desired. 
6. Using a serrated knife, cut the tomatoes into 1/8- to 1/4-inch slices; if your tomatoes are large, halve them vertically before slicing. 
7. Place the tomato slices on paper towels to absorb some of the juices. 
8. Lay out the bread slices. 
9. Spread each piece with an equal amount of the cheese spread, about 3-heaping tablespoons (49 grams each), avoiding the edges where the crusts will be cut off.
(Chef note: For the most accurate dosage, weigh the total amount of the cheese spread, and divide by six to determine the amount to spread per slice.)
10. Arrange three to four tomato slices on top, partially overlapping and alternating colors. 
11. Cut off the crusts. 
12. With the long side facing you, halve each piece of bread vertically, then on the diagonal, so you end up with four equal triangles. 
13. Garnish with fresh herbs, and enjoy! 

Chef's notes:

• On my first attempt, I used an 8.01% total THC & 9.53% total CBD balanced bud with my canna-infused oil. With James as my novice cannabis user and test subject, I asked him hourly about his reaction. He ate two full slices, which equals eight appetizer servings. He ranked his high around 10 to 20 percent after an hour. Closer to 70 percent after 2 hours. He's a bit sleepy but still fully functionally after 4 1/2 hours!

 Recipe from Edibles.

Kathy Casey's 20th century-style deviled eggs

Filling
Mayonnaise	6 tablespoons
Horseradish, prepared	1 tablespoon
Mustard, Dijon	¾ teaspoon
Worcestershire sauce	½ teaspoon
Salt	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Pickles, baby dill, minced	2 tablespoons
Parsley, finely chopped	1 tablespoon
Topping
Pickles, baby dill, thinly sliced rounds	24
Pimiento, diced	1 tablespoon

1. Twelve hard boil eggs.
2. Halve the eggs lengthwise, and transfer the yolks to a mixing bowl. 
3. Set the white halves on a platter, cover, and refrigerate. 
4. With a fork, mash the yolks to a smooth consistency. 
5. Add the mayonnaise, horseradish, mustard, Worcestershire, salt, and pepper; mix until smooth. 
6. Stir in the minced pickles and parsley. 
7. Taste, and season accordingly. 
8. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the whites; or, fill with a spoon. 
9. Top each egg half with a slice of dill pickle, and about 1/8 teaspoon of the diced pimiento.
10. Serve with smoked oyster. 

Recipe from D’lish Deviled Eggs by Kathy Casey.