If you’ve been following my blog, you probably know by now that my favorite seasons are spring and summer. Christmas and boots are about the only things I like about winter. To hasten spring’s arrival, I prepared a tray of butterfly shaped tea sandwiches.
A tea sandwich is a dainty sandwich originally meant to be eaten at afternoon teatime to starve off hunger until the main meal. They are perfect for garden parties, bridal and baby showers. I actually had a couple (or more) for lunch today.
I decided to make butterfly shaped sandwiches as I was going through my cookie cutter collection looking for a flower shaped cutter. I’m so glad I found the butterfly first.
Here’s how you do it:
- 1 medium cucumber
- 1 cup water
- ½ cup cider vinegar
- 1 package (8 oz.) cream cheese (feel free to use low-fat)
- ¼ cup mayonnaise (I always use Duke)
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ⅛ tsp. Worcestershire sauce
- 24 thin slices of bread
- 12 stuffed olives
- Cut cucumbers into thin slices. Place in a bowl and cover with water and vinegar. Let stand for 30 minutes. Drain.
- In a mixing bowl, beat cream cheese, mayo, garlic powder, onion powder and Worcestershire sauce.
- Cut bread into butterfly shapes using a butterfly shaped cookie cutter.
- Spread each with cream cheese mixture.
- Slice one cucumber slice in half to form wings.
- Slice an olive in half and use the pimento for the antennae and place ½ olive for the body in between the wings.
When you soak the cucumber slices in the vinegar/water mixture, you’re doing a quick pickling of the veggies. The pickled cucumber adds a crispy zip to the cream cheese mixture.
I used Pepperidge Farm very thin 100% whole wheat bread (40 calories a slice), but any thin bread will work.
These sandwiches may look dainty, but they pack a powerful punch of flavors. What’s your favorite party sandwich?