TOMATO TEA SANDWICHES
Provided by Food Network Kitchen
Time 10m
Yield 6 sandwiches
Number Of Ingredients 0
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
There's something about a afternoon get together with mini sandwiches that makes me happy. Can you imagine a brunch with friends and there's heart shaped delicious sandwiches waiting for you on the table? Doesn't that scream love and yum at the same time? In this super easy to put together recipe we're going to make Ricotta, Basil, Tomato Tea Sandwiches that you can whip up in just a few minutes. Created by Pamela Reed of Brooklyn Farm Girl.
Number Of Ingredients 5
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.
TOMATO-HERB BREAD AND OLIVE-RICOTTA SPREAD TEA SANDWICHES
Yield 4-8 Servings
Number Of Ingredients 32
Steps:
- For the Tomato Herb Bread: Preheat the oven to 350 degrees F. Lightly grease a 4 by 8-inch loaf pan and set aside. Into a large bowl, sift together the flour, baking powder, salt, and baking soda. In a small bowl, whisk together the buttermilk, eggs, sugar, and oil. Add to the dry ingredients and whisk to combine. Whisk in the tomatoes, onions, basil, parsley, oregano, and garlic. Add the cheese and stir to combine. Pour into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let cool for 10 minutes in the pan. Turn out onto a wire rack to cool completely before slicing. Cut the ends from the Tomato-Herb Bread and discard or reserve for another use. Cut the remaining loaf into 16 thin slices. For the Ricotta Herb Spread: In the bowl of a food processor, blend the ricotta, cream cheese, olive oil, garlic, lemon juice, salt, and pepper on high speed until smooth. Add the olives and pulse to blend. Adjust seasoning, to taste. Spread the ricotta mixture evenly over 8 bread slices. Spread several spinach leaves across the filling in 1 layer. Add cold cuts. Top with remaining bread and press to seal. Cut each sandwich in half diagonally. Serve.
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