Radish Tea Sandwiches

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One of my favorite tea recipes!   You may think… radish sandwiches?… RADISH?!  But trust me, this is one of those recipes that nobody understands until they try it.
I love them and have never served them to anyone and they not agreed.  The raw radish and green onion is very refreshing and while you could serve them on any bread you like, I never like them quite as much as when served on dark rye bread.  Plus, they look so lovely on a tray with other sandwiches for some contrast.
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RADISH TEA SANDWICHES

8 oz pkg cream cheese
mayo to make spreadable (usually a couple spoons)
salt and pepper to taste
2 green onions, thinly sliced
1 bunch radishes, ends trimmed
Dark rye bread

Beat the cream cheese, mayo, and salt and pepper until softened.   Shred the radishes and squeeze extra moisture from them.  (Either squeeze them in a tea towel or take a handful at a time and squeeze out the moisture.)
Fold the green onions and radishes into the cream cheese mixture.   Spread on dark rye bread, top with another slice of bread, and trim crusts.  Cut into fingers or triangles and serve or wrap in plastic wrap and refrigerate no more than a day until serving.
If making ahead of time you can mix up the cream cheese mixture and add the green onions a day or two ahead, but I wouldn’t add the radishes until the day of, or spread on bread until the day of as well.  The radishes, even when squeezed of extra moisture, will make the spread watery and bread mushy.

Radish Tea Sandwiches

Ingredients

  • 8 oz pkg cream cheese
  • mayo to make spreadable (usually a couple spoons)
  • salt and pepper to taste
  • 2 green onions, thinly sliced
  • 1 bunch radishes, ends trimmed
  • Dark rye bread

Instructions

  • Beat the cream cheese, mayo, and salt and pepper until softened. Shred the radishes and squeeze extra moisture from them. (Either squeeze them in a tea towel or take a handful at a time and squeeze out the moisture.)
  • Fold the green onions and radishes into the cream cheese mixture. Spread on dark rye bread, top with another slice of bread, and trim crusts. Cut into fingers or triangles and serve or wrap in plastic wrap and refrigerate no more than a day until serving.
  • If making ahead of time you can mix up the cream cheese mixture and add the green onions a day or two ahead, but I wouldn't add the radishes until the day of, or spread on bread until the day of as well. The radishes, even when squeezed of extra moisture, will make the spread watery and bread mushy.
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