Poppy seeds add crunch to these Radish-Poppyseed Tea Sandwiches.
Radish-Poppyseed Tea Sandwiches
2016-03-04 03:03:26
Yield: 18 tea sandwiches • Preparation: 20 minutes • Drain: 30 minutes
Ingredients
- 1 pound radishes
- ½ teaspoon salt
- 1 (8-ounce) package cream cheese, softened
- 1½ teaspoons poppy seeds
- ⅛ teaspoon ground black pepper
- 12 slices honey-wheat sandwich bread, frozen
- Garnish: 18 small radish slices and
- 18 sprigs mint
Instructions
- In the work bowl of a food processor, pulse radishes until very finely chopped. Place in a fine-mesh strainer, and toss with salt. Set strainer over a bowl, and let radishes drain for 30 minutes. Press radishes to extract any remaining water. Set aside.
- In a medium mixing bowl, combine cream cheese, poppy seeds, and pepper. Beat at medium-high speed with a mixer until creamy. Reduce speed to low, and add radishes, beating to combine.
- Spread a thick, even layer of cream-cheese mixture onto 6 bread slices. Top each with a remaining bread slice. Using a 1¾-inch scalloped-edge round cutter, cut 3 rounds from each sandwich, discarding scraps. Cover with damp paper towels, and let sit at room temperature until bread thaws.
- Garnish each tea sandwich with a radish slice and a mint sprig, if desired.
Notes
- • Sandwiches are much easier to cut when bread is frozen. Sandwiches can be made a couple of hours in advance, placed in a covered container draped with damp paper towels, and refrigerated until needed.
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