High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"Kooky for Cucumbers" 1 stick butter, softened
If you love light and refreshing savory treats with your cup of tea, then you and your Afternoon Tea guests will be "kooky" for these Cucumber and Prosciutto Tea Sandwiches.
1-1/4 tablespoons minced dill
1-1/4 tablespoons minced
chives
1-1/4 tablespoons minced
parsley
1/2 teaspoon minced garlic
6 slices sourdough bread
1 cucumber, seeds removed
4 slices Prosciutto
Garnish:
Fresh dill sprigs
Diced pimiento
Cucumber slices
In a small bowl, combine the butter, dill, chives, parsley and garlic with an electric mixer at medium speed. Beat until mixture is creamy.
Prepare the bread slices by cutting off the crusts. Spread the butter mixture evenly on the bread slices. Cut the slices in half to form long rectangles of bread.
With a vegetable peeler, cut off thin ribbons of cucumber. Cut the ribbons to the length of the bread slices and place a cucumber ribbon on each strip of buttered bread.
Cut the Prosciutto into 1" wide strips and wrap one strip crosswise around the center of each cucumber-topped bread slice.
Garnish the tea sandwiches with dill sprigs, diced pimiento and 1/8"-thick cucumber slices cut in half and seeded.
To keep your Afternoon Tea light and refreshing, brew a pot of Twinings’ Darjeeling tea. A light golden black tea from the foothills of the Himalayas, it offers a delicate and unique character not unlike the Muscatel grape. So go "Kooky for Cucumbers" and cool off during these hot summer days.
