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Modern Tea Sandwiches
Who says you have to love butter and cucumbers to enjoy afternoon tea? These little one-bite sandwiches are packed with flavor and add a new twist to an old tradition.
Rori Trovato
Ingredients
| 1 baguette, sliced into 1/4-inch slices on a diagonal | 1 tablespoon lemon juice | |
| 4 tablespoons butter, melted | 1 tablespoon chopped fresh dill, plus more for garnish | |
| 1 1/4 cups frozen peas | small radishes, for the sandwich topping | |
| 2 tablespoons chopped fresh mint | smoked salmon, for the sandwich topping | |
| 3 tablespoons olive oil | prosciutto, for the sandwich topping | |
| 1 teaspoon kosher salt | figs, for the sandwich topping | |
| 1/2 cup sour cream | honey, for the sandwich topping |
directions
Total:
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1
Preheat the oven to 375 degrees F. Brush the bread slices with the melted butter. Place on a baking sheet and bake until golden brown, flipping once, about 4 minutes per side. Remove and allow to cool completely.
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2
In a small sauce pan cook the peas in 1/4 cup boiling water for 3 minutes. Drain and allow to cool slightly. In a bowl of a food processor, combine the cooked peas and the mint. Pulse until well ground, scraping down the sides as needed. Slowly add the olive oil and season with 1/2 teaspoon of the salt. Add more salt if desired.
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3
In a small bowl combine the sour cream, lemon juice, dill and 1/2 teaspoon salt. Stir well to combine, then season with more salt if desired.
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4
Pea and Mint Puree with radishes and sea salt: Smear about a teaspoon of the mint puree on each toast and top with thinly sliced radishes. Sprinkle with sea salt.
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5
Smoked Salmon with Lemon Dill Sour Cream: Place a small piece of smoked salmon on each toast and top with a 1/2 teaspoon dollop of Lemon Dill Sour Cream.
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6
Prosciutto with Dried Figs and Honey: Place a small piece of prosciutto on each toast, top with a slice of dried fig and drizzle with honey.
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