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Category: Cold
Prep Time: Cook Time: Total Time:
Triple Tomato Butter (see recipe)
8 thin slices white bread, crusts removed
1/2 English cucumber, unpeeled, very thinly sliced
2 to 3 medium-size ripe tomatoes, thinly sliced
1 container (about 1 3/4 ounces), small mozzarella balls, thinly sliced
Prepare Triple Tomato Butter. Set aside.
Spread about 1 tablespoon of the butter on each of the bread slices. Divide cucumber slices over 4 slices of the bread. Top with sliced tomatoes then with sliced mozzarella balls. Top filled slices with remaining slices of bread.
Cut sandwiches into quarters and set on a serving platter. Serve at room temperature or slightly chilled. Garnish with a sprig of parsley if desired. Makes 16 tea sandwiches
Triple tomato butter:
8 ripe cherry tomatoes, halved
1/2 cup shredded fresh mozzarella cheese (about 2 1/2 ounces)
1/2 tablespoon tomato paste
1/2 tablespoon prepared sun-dried tomato pesto (see note)
1/2 cup (1 stick) unsalted butter, room temperature
Puree tomatoes in a food processor. Add mozzarella cheese, tomato paste and tomato pesto and pulse until you have a thick paste. Cut butter into 1/2-inch pieces and add to mixture. Pulse into a smooth spread. Spread onto bread while soft. Can be made in advance and refrigerated. Bring to room temperature before using.
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TEA SANDWICHES WITH MOZZARELLA AND TRIPLE TOMATO BUTTER
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Category: Cold
Prep Time: Cook Time: Total Time:
Triple Tomato Butter (see recipe)
8 thin slices white bread, crusts removed
1/2 English cucumber, unpeeled, very thinly sliced
2 to 3 medium-size ripe tomatoes, thinly sliced
1 container (about 1 3/4 ounces), small mozzarella balls, thinly sliced
Prepare Triple Tomato Butter. Set aside.
Spread about 1 tablespoon of the butter on each of the bread slices. Divide cucumber slices over 4 slices of the bread. Top with sliced tomatoes then with sliced mozzarella balls. Top filled slices with remaining slices of bread.
Cut sandwiches into quarters and set on a serving platter. Serve at room temperature or slightly chilled. Garnish with a sprig of parsley if desired. Makes 16 tea sandwiches
Triple tomato butter:
8 ripe cherry tomatoes, halved
1/2 cup shredded fresh mozzarella cheese (about 2 1/2 ounces)
1/2 tablespoon tomato paste
1/2 tablespoon prepared sun-dried tomato pesto (see note)
1/2 cup (1 stick) unsalted butter, room temperature
Puree tomatoes in a food processor. Add mozzarella cheese, tomato paste and tomato pesto and pulse until you have a thick paste. Cut butter into 1/2-inch pieces and add to mixture. Pulse into a smooth spread. Spread onto bread while soft. Can be made in advance and refrigerated. Bring to room temperature before using.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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