Cucumber And Mastershalum Tea Sandwiches Tasty Dish Food

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES

Steps:

• Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
• To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

CUCUMBER TEA SANDWICHES

Steps:

• Thinly slice the cucumber using a mandolin or very sharp knife. Place the slices on a paper towel lined baking sheet and pat dry with additional paper towels.
• In a medium bowl, combine the cream cheese, mayonnaise, herbs, lemon juice, garlic powder, and salt and pepper, to taste.
• Spread 1-2 tablespoons of the cream cheese mixture over 16 slices of bread. Layer the cucumber slices over half of the bread slices, then top with the remaining bread slices, cream cheese side down.
• With a serrated knife, cut the sandwiches into quarters. Cover and refrigerate until serving.

CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES

Steps:

• In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
• Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

CUCUMBER AND MASTERSHALUM TEA SANDWICHES (-- TASTY DISH--)

Steps:

• Spread each slice of bread with *condiment of choice as suggested.
• *Note: to make the optional condiment combine all the ingredients in a small bowl and mix well.
• Arrange about 8 cucumber slices on half of the bread slices. Garnish with a few sprigs of fresh dill.
• Next arrange the nasturtium (aka Mastershalum) leaves or baby spinach leaves on the other 3 slices of bread.
• Season with salt and pepper to taste.
• Cut the sandwiches in quarters and arrange on a platter or cover and refrigerate until ready to eat.

GRANDMA'S CUCUMBER TEA SANDWICHES

Steps:

• In a small mixing bowl, combine the first 8 ingredients; beat until well blended. Stir in the cucumbers, red peppers (if using, onions, olives and parsley. Cover and refrigerate for up to 8 hours.
• Remove crusts from bread; cut each slice into 4 triangles. Spread with cream cheese mixture. Garnish with cucumber slices and dill sprigs if desired.

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours. , Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs.