Cool as a Cucumber. Sandwich.

I hate to say it, but I think I enjoy tea parties more than my daughter. Maybe I am just having too much fun reliving my childhood vicariously? After searching through many a website and book about throwing the perfect tea party, I discovered the quintessential ingredients to make it proper: tiny desserts, dress-up fun, tea and tiny little cucumber sandwiches.

At today's tea party, the cucumber sandwiches were a huge hit; so much so they got me off my duff to write down the recipe and FINALLY start this blog I've been talking about for ages. I am a notorious dash of this, pinch of that chef and use recipes more a guideline than de facto rule. Given that, adjust all my approximations at will.


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.