Cucumber Tea Sandwiches with Spinach Basil Mascarpone are sliced, stacked and ready to be enjoyed, because one type of tea sandwich just isn’t enough for my Kentucky Derby Party! These Cucumber Tea Sandwiches with Spinach Basil Mascarpone are cool and refreshing and a nice contrast to the slightly spicy Radish and Mint Butter Tea Sandwich. The cocktail rye bread makes them easy to prepare, and they turn out the perfect size without you having to remove their crusts. Removing the crust for tea sandwiches that always makes me feel guilty, probably a good thing, it is wasteful after all, but it does make for perfect little sandwiches that feel really special and rather dainty all at the same time. Make sure you taste one assembled before you make the whole batch, you may like to adjust the salt level or add a bit more basil, etc. to make these Cucumber Tea Sandwiches with Spinach Basil Mascarpone perfect for you. I like to stack them tall in squares on smaller plates and replenish them often. Again, there’s something about the small plates piled high with Cucumber Tea Sandwiches with Spinach Basil Mascarpone that makes the feel indulgent and elegant.
- 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)
- 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.
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