Cucumber-Mint Tea Sandwiches Carole Braden   From Every Day with Rachael Ray August 2007 MAKES TWENTY-FOUR Prep Time: 20 min Cook Time: 5 min 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.

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