I'm having a super busy couple of days here at the frog pond, but want to leave you, my dear readers, a note just to say I'm still here! I've been thinking about that mad tea party the last couple of days and tea parties in general and am really starting to crave a nice crisp cucumber sandwich. Hm. Might be a necessary item on my to-do list.
So for your viewing (and if you're adventurous, eating!) pleasure, here is my special ingredient for tea parties...the cucumber sandwich. Crisp, soft, salty, savory, vinegary and creamy all at once...and so yummy, you can't stop at one! These are probably more a mom thing than a kid thing, but I always always end up having to make a few more plates for my guests when they are on the menu!
CUMBER TEA SANDWICHES
Marinade:
1 cucumber (large), peeled and thinly sliced*
1/4 c. white wine vinegar
1/4 c. olive oil
2 T. chopped minced garlic
1 T. lemon juice
1 tsp. Italian seasoning
salt and pepper
Spread:
1/4 c. room temperature butter
8 oz. softened cream cheese
1 tsp. garlic salt
1 T. snipped chives
8 slices white bread
For marinade: Toss all in a bowl, seasoning with salt and pepper to taste. Let sit for at least an hour, preferably overnight.
For spread: Combine all in a bowl and use while soft. It keeps well in the refrigerator, but won't tear the bread when it's a little more pliant. This spread is also good with chopped fresh basil, if you have it available.
To assemble: Spread cream cheese mixture on bread (both sandwich pieces). Top with marinated cucumbers. Make sure to cut the crusts for a proper tea sandwich!
*English cucumbers without seeds would probably be best here, but I regularly make them with the regular kind with no problem.
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