ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetable Medley Tea Sandwiches

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on time 30 mins
Total time 45 mins
Yield Makes 20 appetizer servings
For our Vegetable Medley Tea Sandwiches, we top the sandwiches with crisp and colorful seasonal vegetables like cucumber, yellow squash, and radishes.

Ingredients

  • 1 (8-oz.) package cream cheese, softened
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon grated white onion
  • 1/2 teaspoon kosher salt
  • 20 thin sandwich bread slices
  • 1 medium-size yellow squash
  • 1 medium cucumber
  • 10 radishes
  • Cracked black pepper to taste

How to Make It

  1. Stir together first 4 ingredients until well blended. Spread 1 Tbsp. on each bread slice.

  2. Cut squash, cucumber, and radishes into thin rounds. Cut rounds into half moons. Divide vegetables among prepared bread slices. Gently press to adhere. Sprinkle with cracked black pepper to taste.

  3. Cover with plastic wrap, and chill 15 minutes to 12 hours. Trim crusts from chilled slices, and cut each slice into 2 triangles.