Recipe
Cucumber, Goat Cheese and Sprout Tea Sandwiches
Courtesy of Tea Party by Tracy Stern
Makes 12 sandwiches
Ingredients:
1 medium cucumber, peeled, if desired, and thinly sliced
Salt and white pepper
12 slices of seven-grain bread
1 6-ounce log fresh goat cheese or 6 ounces of goat cheese spread
½ cup alfalfa sprouts
Fresh dill springs, optional
Directions:
Sprinkle the cucumber slices with salt and pepper and set aside in a colander for 10 minutes so any excess liquid can drain out. Pat dry with paper towels.
Using a 2-inch round cookie cutter, cut two circles for each slice of bread. Lay cucumber slices atop 12 of the bread rounds and season with salt and pepper. Sprinkle sprouts on top of the cucumber slices.
Cut the goat cheese log into 12 thin slices and lay a slice of goat cheese atop 12 of the bread rounds. Sprinkle sprouts over the cheese and then top with cucumber slices. Top with remaining 12 bread rounds.
Press the sandwiches together gently and garnish each sandwich with a slice of cucumber and a sprig of dill, if desired. Serve immediately or refrigerate, wrapped in plastic, until ready to serve or for up to three hours.
