A good tea sandwich is both light and tasty, perfect for snacks and appetizers. This spring tea sandwich with pine nut spread recipe is fast and easy to make, and will become the highlight of your next get together! Here’s how to whip it up…
Spring tea sandwiches w/pine nut spread
Serves: 4| 15 min prep | 10 min cook
- 8 to 10 slices thin white sandwich bread.
- ½ cucumber
- 3 large radish
- 2 small tomatoes
Pine Nut Dill Spread
- 1 cup pine nuts
- 2 gloves of ginger
- 3 tablespoon lemon juice
- 1 tablespoon rice vinegar
- ¼ cup of fresh dill.
- Salt and pepper to taste
1. Make the pine nut dill spread: In a blender, combine the pine nuts, garlic, lemon juice, rice vinegar, salt, and a generous pinch of pepper. Blend until smooth. Add the dill and blend until just combined. You want the dill flecks to incorporate, but you don’t want the puree to turn green. Chill until ready to use. Stir before using.
2. Assemble the sandwiches with a thin layer of the sunflower spread, followed by overlapping rows of the sliced cucumber, tomatoes and radishes. Gently press the vegetables down onto the bread to ensure that they will hold together. Use a sharp chef’s knife to slice off the crusts and then slice the sandwiches in half into rectangles. Garnish with chives and/or microgreens.