Tomato Tea Sandwiches Recipes
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.
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- Prepare the tomatoes by cutting an "X" on the bottom (not deep, just enough to pierce the skin of the tomato). Place in a pot of boiling water. Allow the tomato to boil for about 2-3 minutes. Once the skin is starting to curl up off the tomato, where you cut it, remove from the water. Allow to cool for about a minute. Then peel the skin off the tomatoes. Cut the tomatoes in half and remove all of the seeds and discard.
- Add the tomato, cheese, and onion into a food processor (start light on the onion and add as desired for flavor) Pulse until fully combined. Mixture will be spreadable. If too runny add more cheese to thicken.
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