Best 5 Tomato Tea Sandwiches Recipes

TOMATO, CHEESE, BASIL TEA SANDWICHES

Steps:

• Cut 16 small rounds of bread (to make 8 sandwiches) with a round cookie cutter--should be able to get two out of each piece of bread, otherwise, use a larger cutter and more bread.
• Spread one of the rounds with a little butter and then a little mayonnaise.
• Top each with a slice of tomato, cheese round, and a couple of basil leaves (each should fit the bread round).
• Lightly salt and pepper each one and put a couple of drops of olive oil on top.
• Place other bread round on top.
• Refrigerate till ready for the tea.

TOMATO TEA SANDWICHES

Steps:

• Spread 12 slices white and/or pumpernickel bread with mayonnaise. Top half of the bread with sliced tomato and cucumber or avocado. Season with salt and pepper and cover with the remaining bread. Trim off the crusts and slice the sandwiches in half. Pack in an airtight container or wrap in plastic wrap.

RICOTTA, BASIL, TOMATO TEA SANDWICHES

Steps:

• Add ricotta, garlic and a few fresh basil leaves to food processor.
• Pulse until it's all combined.
• Take your bread and cut it into shapes of your choice with a cookie cutter.
• Start to assemble the sandwiches: bread, ricotta mixture, spoonful of diced tomatoes and fresh basil, bread.
• Serve and enjoy.

ELEGANT TARRAGON AND TOMATO BUTTER TEA SANDWICHES

Steps:

• Heat the olive oil in a small pan and fry the shallots and garlic until soft.
• Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp.
• Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter.
• Season, and make into sandwiches with the white bread. Cut into fingers or triangles and serve as part of an afternoon tea, or a picnic lunch!

TOMATO TEA SANDWICHES

Steps:

• Blend all ingredients for the creamed butter to a fine, soft, spreadable consistency (salt and pepper to taste).
• With a small knife, make a small cross in the base of each tomato.
• Plunge the tomatoes into a pan of boiling water and count to 20.
• Remove them to a bowl of cold water, drain and peel off the skins.
• Butter 10 slices of bread with the creamed butter.
• Quarter the tomatoes and remove the seeds, press the petals flat and lay them on the slice of buttered bread.
• Do not layer the tomatoes, as they will cause the sandwiches to come unstuck.
• Salt and pepper the tomatoes and then press a second slice of bread firmly on to the top of the sandwich, crust and cut into appropriate shapes (should make 30 fingers or 40 squares or quarters).