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Radish, Parsley and Lemon-Butter Tea Sandwiches

© Ngoc Minh Ngo

Radish, Parsley and Lemon-Butter Tea Sandwiches

Contributed by Marcia Kiesel

TOTAL TIME: 30 MIN
SERVINGS: Makes about 32 sandwiches

•BASIC-EASY
•FAST
•MAKE-AHEAD
•VEGETARIAN

These open-faced sandwiches created by F&W's Marcia Kiesel can be cut into whimsical shapes. For a little graphic fun, look for radishes of varying shapes and sizes.

slideshow More Tea Party Recipes

4 tablespoons unsalted butter, softened
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Salt
7 slices of sandwich bread, crusts removed
1/2 cup flat-leaf parsley leaves
6 ounces red radishes, very thinly sliced on a mandoline

In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
Spread the bread slices with the lemon butter. Using a 1 1/2-inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1-inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.

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