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APPETIZERS
23
6 TO 8 SMALL RADISHES (ABOUT 1
SMALL BUNCH), TRIMMED
1 LOAF SLICED RYE COCKTAIL
BREAD*
½ CUP DILL BUTTER (PAGE 5),
SOFTENED
SEA SALT
Makes about 22 sandwiches
1. Fit the slicing disc into the work bowl of the food
processor. Fill the feed tube with the radishes and
slice.
2. Lay the slices of bread on a clean work surface.
Spread 1 teaspoon of butter on one side of each
piece of bread. Top half of the buttered pieces with
3 radish slices and a pinch of salt. Top with another
piece of bread, buttered side down. Continue with
the remaining bread.
3. Halve the sandwiches on the diagonal and serve
immediately.
*If you cannot nd cocktail bread, extra-thin–sliced
bread, such as Pepperidge Farm brand, is a good
substitute. Just cut each slice in quarters to make
them cocktail size.
Nutritional information per sandwich:
Calories 72 (56% from fat)
|
carb. 7g
|
pro. 1g
|
fat 4g
sat. fat 3g
|
chol. 11mg
|
sod. 198mg
|
calc. 10mg
|
ber 1g
An elegant sandwich to serve for light lunch or afternoon tea.
DILL-RADISH TEA SANDWICHES