Cucumber Tea Sandwiches with Spinach Basil Mascarpone
Cucumber Tea Sandwiches with Spinach Basil Mascarpone are cool and creamy with a delicious crunch on rich pumpernickel rye bread for a perfect Derby menu.
Ingredients
- 8 ounces mascarpone
- ½ cup packed baby spinach leaves
- 10 basil leaves
- 1 inch piece of ginger; peeled
- ½ teaspoon salt
- 2 cucumbers; finely sliced I use the finest blade on my food processor to save time
- 1 loaf pumpernickel rye cocktail bread this will really make your life easy
Instructions
- Slice the cucumbers very finely.
- Place mascarpone, spinach, basil, ginger, and salt in a food processor or blender. Puree until smooth.
- Spread over the bread.
- Place cucumbers on top.
- Cover with a second piece of prepared bread. Cut into triangles.
- Arrange in a beautiful tower. Cover with a damp paper towel if you’re not going to serve them for awhile so they don’t dry out.
