Tomato And Peach Tea Sandwich Food

TOMATO TEA SANDWICHES

Steps:

• Blend all ingredients for the creamed butter to a fine, soft, spreadable consistency (salt and pepper to taste).
• With a small knife, make a small cross in the base of each tomato.
• Plunge the tomatoes into a pan of boiling water and count to 20.
• Remove them to a bowl of cold water, drain and peel off the skins.
• Butter 10 slices of bread with the creamed butter.
• Quarter the tomatoes and remove the seeds, press the petals flat and lay them on the slice of buttered bread.
• Do not layer the tomatoes, as they will cause the sandwiches to come unstuck.
• Salt and pepper the tomatoes and then press a second slice of bread firmly on to the top of the sandwich, crust and cut into appropriate shapes (should make 30 fingers or 40 squares or quarters).

ELEGANT TARRAGON AND TOMATO BUTTER TEA SANDWICHES

Steps:

• Heat the olive oil in a small pan and fry the shallots and garlic until soft.
• Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp.
• Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter.
• Season, and make into sandwiches with the white bread. Cut into fingers or triangles and serve as part of an afternoon tea, or a picnic lunch!

TOMATO TEA SANDWICHES

Steps:

• Spread 12 slices white and/or pumpernickel bread with mayonnaise. Top half of the bread with sliced tomato and cucumber or avocado. Season with salt and pepper and cover with the remaining bread. Trim off the crusts and slice the sandwiches in half. Pack in an airtight container or wrap in plastic wrap.