Tea Sandwiches

Radish-Chive with Sesame and Ginger

* 4 tablespoons butter, room temperature
* 3 tablespoons minced chives, divided
* 1 tablespoon toasted sesame seeds
* 3/4 teaspoon grated peeled fresh ginger
* 1/4 teaspoon Asian sesame oil
* 16 1/4-inch-thick baguette slices
* 10 radishes, thinly sliced (VERY thin!)

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.


Minted Radish with Lemon Mayo

* 1 cup mayonnaise
* 2 tablespoons sour cream
* 1 tablespoon freshly grated lemon zest
* 2 teaspoons coarse-grained mustard
* 2 teaspoons fresh lemon juice, or to taste
* 24 very thin slicess homemade-type white bread
* 1 cup mint leaves (from about 1 large bunch)
* 16 radishes, trimmed and sliced as thin as possible (VERY thin!)

In a small bowl stir together mayonnaisse, sour cream, zest, mustard, lemon juice, and salt and pepper to taste.

Spread bread generously with lemon mayonnaise. Top half of slices with a layer of mint and top mint with overlapping rows of radish. Top radish with remaining bread and press together gently. Trim crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Cucumber Tea Sandwiches

* Cream Cheese, room temperature
* English Cucumbers, thinly sliced
* Thin slices homemade-type white bread or baguette
* Optional herbs (dill, chives, etc)
* Sea Salt

Spread a thick layer of cream cheese on the bread. Arrange the optional herbs and cucumber slices over the cream cheese. Lightly salt. Cut diagonally.