A tea sandwich light and fresh for the summer. Serve these tiny bites with iced tea at your next tea gathering!
I’m using Pepperidge Farm Very Thin White bread but this works well with regular white bread. Sliced and toasted baguette turns this into a crostini if you want to make this a little more substantial.
A two inch cookie cutter cuts two circles out of each slice of bread. (With leftover bread scraps, I toast them and have it for breakfast, dipping them into soft boiled eggs.)
To those that have more patience, you can thicken the ricotta by draining it for about an hour using a cheesecloth in the fridge. This will keep the bread from getting too soft from any excess liquid from the ricotta. If you’re assembling and eating it right away, there’s no need to do that though.
PEA, ASPARAGUS, AND RICOTTA TEA SANDWICH
Makes 14 tea sandwiches
7 slices of Pepperidge Farm Very Thin White bread
1/3 cup ricotta cheese
1/4 cup peas (frozen or fresh)
1/4 cup asparagus, trimmed then sliced to the same size as the peas
Chopped chives for garnish
Salt (I like Maldon Sea Salt Flakes.)
Using a 2″ cookie cutter, cut two circles out of each slice of bread. Toast lightly.
Blanch peas and asparagus in salted water for 1–2 minutes. Cool immediately in an ice water bath or run under cold water.
Assemble the tea sandwich. Spoon a little bit of ricotta cheese onto the toast, creating a little dip in the middle. Sprinkle with salt. Top with peas and asparagus and garnish with chopped chives. Lightly sprinkle with salt to finish.