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

Modern Tea Sandwiches

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    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


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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.

    • 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.

    • 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.

    • 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.

    • 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.

    • 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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