Time 30m Yield 4 dozen. Number Of Ingredients 15 Steps:
In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours. , Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs.
Time 25m Yield 18 tea sandwiches Number Of Ingredients 10 Steps:
In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest. Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread–it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread. Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.
Time 25m Yield 12 Number Of Ingredients 8 Steps:
Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes. Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth. Spread cream cheese mixture evenly on one side of each bread slice. Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber. Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
Time 2h10m Yield 1 batch Number Of Ingredients 4 Steps:
Peel the cucumber and cut in half lengthwise. Use a spoon and scrape out the seeds. In a food processor, place the cucumber. Pulse until chopped VERY fine, but not pureed. Add to the remaining ingredients and mix well. Cover and refrigerate at least 2 hours before using to allow flavors to marry. Serve on crustless bread or fancy crackers.
Time 30m Yield 24 Number Of Ingredients 6 Steps:
Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives. Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.
Time 20m Yield 40 sandwiches. Number Of Ingredients 9 Steps:
In a small bowl, combine the cucumber, lemon juice, oil, salt, sugar and pepper. Let stand at room temperature for at least 2 hours. , Spread one side of each slice of bread with butter; cut each into four squares. Drain cucumber and pat dry; place two cucumber slices on each square. Garnish with watercress.
More about “cucumber tea sandwiches recipes”
Time 30m Yield 16 tea sandwiches, 8 serving(s) Number Of Ingredients 5 Steps:
Peel and slice the cucumber into very thin rounds. They should be slightly transparent. Mix softened cream cheese with garlic salt and dill weed. Spread cream cheese mixture on one half of each sandwich. Spread cucumber slices on halves. If the slices are thin enough, overlap the slices. Close the sandwiches, de-edge them with a serrated blade, and cut into triangular halves.
