Radish Parsley And Lemon Butter Tea Sandwiches Recipes

Steps:

• Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
• To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

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.

Steps:

• For the filling, finely chop the radishes in the food processor (or hand grater). Place in a large sieve or colander. Press with paper towels to drain and squeeze out any excess liquid.
• Cream the cream cheese and butter together until fluffy (I used the food processor); add drained chopped radishes, parsley, chives, lemon juice, salt and pepper to taste, and cream again.
• Cut crusts from bread and cut into small squares or rounds. Spread with filling, and garnish with sliced or whole radishes coated with coarse salt.
• Chill thoroughly before serving.

Steps:

• Spoon 1 tablespoon cream cheese in center of each slice of bread, spreading to the top and bottom, leaving a 3/4-inch border on sides. Layer half of bread slices with radish slices, overlapping slightly.
• Sprinkle lightly with salt and pepper; top with lettuce and remaining bread slices (cream cheese side down) to make 4 sandwiches. With a serrated knife, trim off crusts; cut each sandwich in half. Serve.

Steps:

• Combine the first six ingredients in a bowl.
• Spread the butter and cream cheese mixture on bread slices.
• Arrange sliced radishes on top.
• Sprinkle the snipped chives on top and enjoy.

Steps:

• Cream the butter, cream cheese and sugar.
• Add the vanilla, egg yolk, and salt. Mix until blended.
• Mix in flour at low speed until incorporated.
• Halve the dough and pat into two squares. Wrap in plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350°F Line 2 cookie sheets with parchment. Remove the parchment from on cookie sheet and dust with flour. Roll one dough square into 17"x11" rectangle about 1/8" thick. Transfer the parchment and pan to the refrigerator while you repeat with dough.
• Using a fluted pastry wheel, trim all sides of the chilled dough to even it out. Cut the dough into 15 squares. Separate the squares on the pan. Repeat with other pan.
• Bake until lightly brown on the edges, 11 to 12 minutes. Transfer to racks to cool.
• Sandwich the cookies with the lemon curd; dust with confectioner's sugar.

Steps:

• Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
• Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.