These lovely tea sandwiches from Justin Chapple are super-adaptable. You can use butter or full-fat yogurt instead of fat-free yogurt, and you can substitute sliced baby turnips or daikon for the radishes.
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1/2 cup fat-free plain Greek yogurt
1 1/2 tablespoons white miso
4 small slices of pumpernickel bread, crusts removed
8 radishes, thinly sliced
Radish sprouts and toasted sesame seeds, for garnish
How to Make It
In a medium bowl, mix the yogurt with the white miso. Spread the mixture on the bread, then arrange the radish slices on top. Garnish the sandwiches with radish sprouts and toasted sesame seeds.
The miso yogurt can be refrigerated overnight.
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