RADISH, PARSLEY AND LEMON BUTTER TEA SANDWICHES
These sandwiches were created by Food and Wine's Marcia Kiesel. They are open-faced and perfect with tea. "For graphic fun, look for radishes of varying shapes and sizes". From March 2008 Food and Wine Magazine.
Provided by mary winecoff
Categories Lunch/Snacks
Time 30m
Yield 32 sandwiches, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
- Spread the bread slices with the lemon butter. Using a 1 1/2 inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1 inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.
Nutrition Facts : Calories 91.2, Fat 5.2, SaturatedFat 3, Cholesterol 12.2, Sodium 98.4, Carbohydrate 9.7, Fiber 0.8, Sugar 1.1, Protein 1.6
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