Pumpernickel And Radish Tea Sandwiches Recipes

RADISH TEA SANDWICHES

Steps:

• Spoon 1 tablespoon cream cheese in center of each slice of bread, spreading to the top and bottom, leaving a 3/4-inch border on sides. Layer half of bread slices with radish slices, overlapping slightly.
• Sprinkle lightly with salt and pepper; top with lettuce and remaining bread slices (cream cheese side down) to make 4 sandwiches. With a serrated knife, trim off crusts; cut each sandwich in half. Serve.

PUMPERNICKEL AND RADISH TEA SANDWICHES

Steps:

• Soften the neufchâtel cheese 30 minutes before beginning. Using an electric mixer, cream the neufchâtel cheese until light and smooth.
• Mix in the herbs, salt, and pepper on the lowest mixer setting (or by hand) until just combined, while taking care not to over-mix.
• Cut the pumpernickel bread into small squares, removing the crust. Tea sandwich pumpernickel bread is available at some grocery stores. I selected Mestemacher's pumpernickel because it's made with all-natural ingredients and it's cut into thin pieces. A loaf of bakery bread will work too, but will require more time cutting into the appropriate size.
• Spread a layer of the herbed neufchâtel cheese onto two slices of the cut bread. Layer with radishes that have been cut into thin slices, and then sandwich together. Serve chilled.

RADISH SANDWICHES

Steps:

• For the filling, finely chop the radishes in the food processor (or hand grater). Place in a large sieve or colander. Press with paper towels to drain and squeeze out any excess liquid.
• Cream the cream cheese and butter together until fluffy (I used the food processor); add drained chopped radishes, parsley, chives, lemon juice, salt and pepper to taste, and cream again.
• Cut crusts from bread and cut into small squares or rounds. Spread with filling, and garnish with sliced or whole radishes coated with coarse salt.
• Chill thoroughly before serving.

TEA SANDWICHES

Steps:

• Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).
• Spread butter over white bread shapes; top each with cucumber. In small bowl, mix cream cheese and watercress until well blended. Spread over pumpernickel bread shapes. In another small bowl, mix ham, parsley, mayonnaise and mustard until well blended. Spread over whole wheat bread shapes.
• Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.
• Make the Most of This Recipe.
• Purchasing.
• Edible flowers add a touch of elegance to these mouthwatering morsels. You'll find them in the produce section of specialty food stores.
• Success.
• Use a variety of cookie cutter shapes to turn these tea sandwiches into the hit of the party!