Radish Tea Sandwiches With Creamy Dill Spread Recipes

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RADISH TEA SANDWICHES WITH CREAMY DILL SPREAD



Radish Tea Sandwiches with Creamy Dill Spread image

In this radish tea sandwich recipe with a creamy dill spread, the delicate tea sandwiches are served open-face to show off the pretty sliced radishes on top.

Provided by EatingWell Test Kitchen

Categories     Healthy Dill Recipes

Time 20m

Number Of Ingredients 6

4 ounces reduced-fat cream cheese or creamy goat cheese
2 tablespoons chopped fresh dill, plus sprigs for garnish
1 tablespoon capers, rinsed and chopped
⅛ teaspoon freshly ground pepper, plus more for garnish
12 slices cocktail-size thin pumpernickel or rye bread
6-8 medium radishes, thinly sliced

Steps:

  • Mash cream cheese (or goat cheese), chopped dill, capers and 1/8 teaspoon pepper in a small bowl until well combined. Spread about 2 teaspoons of the mixture on each piece of bread. Top each with a few radish slices, a sprig of dill and a generous grinding of pepper.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 7.6 g, Cholesterol 14 mg, Fat 4.8 g, Fiber 1 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 163.3 mg, Sugar 0.8 g

RADISH SANDWICHES



Radish Sandwiches image

These tasty little sandwiches are great for appetizers, tea parties, ladies luncheons, etc., but my husband ate two full size sandwiches for lunch, and loved them. The recipe is from One of a Kind, a Mobile Junior League community cookbook I received from Sweetpea Burgess in the recent cookbook swap. Note for the World Tour participants - this recipe is included in the British category. These are ideal little sandwiches to be served with tea, as is common in Britain.

Provided by PanNan

Categories     Lunch/Snacks

Time 20m

Yield 12-16 tea size sandwiches

Number Of Ingredients 11

8 radishes, trimmed
6 ounces cream cheese (I used low fat)
2 tablespoons unsalted butter (I used Smart Beat Spread)
1 tablespoon parsley, without stems
1 teaspoon chives, snipped
fresh lemon juice
salt
ground black pepper
6 -8 slices pumpernickel bread
4 trimmed radishes
coarse salt

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.

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