There is just something about radish and cucumber tea sandwiches that I love—the textures, the flavors, the butter—they are a perfect. They’re a light and a delicate addition to your picnic meal. This recipe is a spin-off of a classic by using radish sprouts and Tulip Tree Creamery’s Nettle cheese.
Tulip Tree Creamery is in Indianapolis, Indiana. They use traditional European recipes and all their products are handmade. Absolute top quality. We just added their cultured butter and nettle cheese which is made with sage, mint and nettle. It is delicious!
| Prep | Cook | Serves |
|---|---|---|
| 15 Minutes | 24 Tea Sandwiches |
Ingredients
12 slices of white bread, crust removed (my favorite is Amelia’s Pullman Loaf)
6 ounces Tulip Tree Cultured Butter
6 ounces Tulip Tree Nettle Cheese
6 mini cucumbers, sliced thin
1 package radish sprout microgreens
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth
Instructions
Spread each slice of bread with butter then top with nettle cheese. Top 6 slices of bread with cucumber slices and radish sprouts. Then cover with the remaining 6 slices (cheese and butter side down). Press down gently. Slice into quarters and serve.
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth