Radish Tea Sandwiches
Yield: 16 quarters
- Thinly sliced radishes
- 8 slices best quality white or wheat bread
- 1/4 cup unsalted, room temperature butter
- Spread one side of each piece of bread lightly with butter.
- Top the buttered side of four slices of bread with the sliced radishes.
- Top with remaining bread slices, buttered side down.
- Cut the crusts from each sandwich with a sharp knife.
- Cut the sandwiches in half diagonally and then cut in half again.