Thinly sliced radishes sit atop a tasty mixture of butter, blue cheese crumbles, walnuts, and parsley in these refreshing and wonderfully summery triangular tea sandwiches. Pictured with our Smoked Salmon, Cucumber & Pickled Ginger Tea Sandwiches.
Radish, Blue Cheese & Walnut Tea Sandwiches
Serves: 24
Ingredients
- 1⁄2 cup unsalted butter, softened
- 1⁄4 cup blue cheese crumbles
- 2 tablespoons finely chopped toasted walnuts
- 1 1⁄2 teaspoons finely chopped fresh flat leaf parsley
- 1⁄8 teaspoon fine sea salt
- 1 pinch ground black pepper
- 12 large radishes, trimmed of green tops and root ends
- 12 large slices honey wheat bread
Instructions
- In a medium bowl, stir together softened butter, blue cheese crumbles, walnuts, parsley, salt, and pepper until thoroughly combined.
- Using a mandoline or a sharp knife, cut 72 thin crosswise slices from radishes. Blot dry on paper towels.
- Spread an even layer of butter mixture onto bread slices. Place 12 radish slices atop butter side of 6 bread slices, shingling and overlapping radishes to fit bread. Cover with remaining 6 bread slices, butter side down. Using a serrated bread knife in a gentle, sawing motion, trim and discard crusts from all sides of sandwiches, creating 4-inch squares. Cut each square diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 4 hours.
