**Finally harvested some beautiful English Baby Cucumbers in my garden and wondered what I should do with them. These tea sandwiches are delightful for an afternoon tea or garden party (we have those all of the time...right??). Best part about them is that I can use mint from my garden as well. Sorry that my photo is not of the actual sandwich, I forgot to take a photo until after I ate them. That's how good they are.
yield: Makes 12 tea sandwiches
Can be prepared in 45 minutes or less.
ingredients
- 1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
- 2 tablespoons unsalted butter, softened
- 2 tablespoons cream cheese
- 6 slices of whole-wheat bread
- a 3-inch length of seedless cucumber, cut into thin slices
preparation
In a small bowl combine the mint, the butter, and the cream cheese and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and discard the crusts and cut each sandwich diagonally into quarters.
