You can make tea sandwiches as simple or elaborate as your imagination allows you to be. We all remember those little rectangular “fingers” filled with pimento cheese or egg salad and the delicate flower shapes cut out of buttery, firm white bread spread with a subtly flavored butter and topped with thin slices of radish or cucumber.
Here are two basic spreads that allow you to explore the infinite possibilities of toppings from the aforementioned vegetables to smoked trout, caviar, or tuna fish. Prepare a variety of flavors and shapes and your tea plate will look stunning!
Garlic Herb Spread-
8 ounces cream cheese
1 Tablespoon sour cream or cream 1/2 teaspoon minced garlic
2 Tablespoons minced parsley
2 Tablespoons minced basil
3 tablespoons minced scallions
1/4 teaspoon salt
4 drops Tabasco sauce
- Whip the cream cheese with the sour cream until smooth. Add the herbs and combine. If making in a processor don’t process too long or the herbs will be bitter.
- Use this spread with thin slices of tomato or plum tomato on white or whole wheat rounds.
Lemon Dill Butter-
1 stick unsalted butter
3 Tablespoons chopped fresh dill 1 teaspoon lemon juice
1 teaspoon Dijon Mustard
1 teaspoon lemon zest
- Whip the butter until smooth in a processor work bowl or with an electric mixer. Add the remaining ingredients and mix until well combined.
- Use this spread on white rounds with thinly sliced cucumber or on pumpernickel rounds with a slice of smoked salmon garnished with a sprig of chive or dill.