Grape & Gorgonzola Tea Sandwiches
Serves: 8
 
Ingredients
  • 8 slices rye and pumpernickel swirl bread, frozen
  • ¾ tablespoon raspberry Champagne vinegar
  • ½ tablespoon extra-virgin olive oil
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 cup spring mix lettuces
  • 2 tablespoons Gorgonzola cheese
  • 2 tablespoons sour cream
  • 1 cup seedless red grapes, cut into ⅛-inch-thick slices
  • Garnish: sliced seedless red grapes
Instructions
  1. Using a 2-inch flower-shaped cutter, cut 16 shapes from frozen bread slices. To prevent drying out, place bread shapes in a resealable plastic bag to thaw.
  2. In a medium bowl, whisk together vinegar, oil, salt, and pepper. Add lettuces, tossing to coat.
  3. In a small bowl, beat together Gorgonzola cheese and sour cream with a mixer at medium speed until smooth.
  4. Spread a layer of cheese mixture onto each bread shape. Arrange lettuce mixture on 8 bread shapes. Top with a single layer of grape slices, arranging so grapes are in line with the curves of the bread flowers. Cover with remaining bread shapes.
  5. Serve immediately, or cover with damp paper towels, place in an airtight container, and refrigerate until serving time.
  6. Garnish with sliced grapes, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/grape-gorgonzola-tea-sandwiches/