Cucumber-Mint Tea Sandwiches

August 2007
Cucumber-Mint Tea Sandwiches

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Makes: 12 servings

Prep: 20 mins

Cook: 5 mins

  • 1 mint tea bag
  • 1/2 cup boiling water
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup finely chopped walnuts, toasted
  • 1/4 cup fresh mint leaves, finely chopped, plus 24 leaves for garnish
  • Salt
  • 2 tablespoons unsalted butter, softened
  • 6 thin slices pumpernickel bread, crusts removed
  • 1 English cucumber, cut into 24 thin slices
  1. Steep the tea bag in the boiling water for 2 to 3 minutes. Strain and let cool.
  2. In a medium bowl, mix the cream cheese, walnuts, 1/4 cup mint and 4 to 5 tablespoons brewed tea into a paste. Season to taste with salt.
  3. Lightly butter each bread slice on 1 side and cut each slice into 4 squares. Place a cucumber slice on the buttered side of the bread, top with the cream cheese mixture and garnish with a mint leaf.
Tip Extra! Extra!
  • Serve any leftover cream cheese mixture as a spread with crackers.