Ricotta Cucumber Tea Sandwiches
Ricotta cheese and chives are combined to make a flavourful spread that is topped with crisp cucumbers. Served open-faced, these Ricotta Cucumber Tea Sandwiches are a unique spin on a classic afternoon tea sandwich.
Ingredients
- 2 slices of thin bread
- ⅓ English cucumber
- ¼ cup ricotta
- 2 teaspoons chives chopped
- 1 teaspoon lemon juice
- salt and pepper to taste
Instructions
- In a small mixing bowl, combine ricotta, lemon juice, chives and a pinch of salt and pepper.
- Spread the ricotta mixture on both slices of bread. Using a sharp knife, remove the crust and cut the bread in half, into even rectangles or triangles.
- Wash and thinly slice the English cucumber into rounds. Pat the cucumber slices down with a paper towel to remove some excess moisture.
- Layer the cucumber slices on each rectangle or triangle shaped bread slice.
- Sprinkle the open-faced tea sandwiches with more fresh chives and salt to taste.
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