Ribbon Finger Sandwiches Aka Tea Sandwiches Food

RIBBON TEA SANDWICHES

Steps:

• Boil the eggs for 8-10 minutes, until hard-boiled; cool and peel.
• Place the eggs in a bowl and mash with the mustard and mayonnaise.
• Season to taste and stir in the parsley; set aside.
• Mix the cream cheese with the chives and a good grinding of black pepper.
• Butter the bread.
• Divide the cream cheese mixture between 2 slices of the buttered bread and top with another 2 slices of bread, to make sandwiches.
• Cover another 2 slices of bread with the slices of gravlax make into sandwiches with another 2 slices of bread.
• Top a further 2 slices of bread with the egg mixture and cover the remaining slices of bread.
• Make 2 stacks. Lay a gravlax sandwich on the base of each stack. Top each with an egg sandwiches and finally, a cream cheese sandwich.
• Cut each stack in half and secure with cocktail sticks. Arrange on plates and serve.

OPEN-FACED FINGER SANDWICHES

Steps:

• Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
• For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
• For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
• For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.