Garden Party Cucumber Tea Sandwiches with Iced Lavender Tea
Crisp cucumber, herby cream cheese and soft bread with the crusts cut off. Add a pitcher of iced lavender tea and a plate of cookies and you're hosting a garden tea party, whether it's for a bridal shower or a Saturday with friends.
Crisp cucumber, herby cream cheese and soft bread with the crusts cut off. Add a pitcher of iced lavender tea and a plate of cookies and you're hosting a garden tea party, whether it's for a bridal shower or a Saturday with friends.
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Why this pairing works
Herbes de Provence gives the cream cheese a savory, garden-fresh flavor that plays perfectly with cool cucumber. Iced lavender tea echoes the lavender and keeps the whole spread light.
Makes 8 (24 tea sandwiches) Prep 30 min Cook 5 min
Ingredients
- 8 oz cream cheese, softened
- 1 tsp Herbes de Provence with Lavender, crushed very fine
- 1 Tbsp lemon juice, plus 1 tsp zest
- 1 English cucumber, thinly sliced
- 12 slices soft white or wheat sandwich bread
- 3 Tbsp Lavender Loose Leaf Tea
- 8 cups water, 4 hot, 4 cold
- 8 Lavender Honey Sticks (Peach), for sweetening the tea
- 8 Lavender Cookie (Lemon Sugar), from the farm stand
Directions
- Bring 4 cups water just to a boil, rest 1 minute, then steep the tea 5 minutes. Strain, add 4 cups cold water and chill.
- Lay the cucumber slices on paper towels, sprinkle lightly with salt and let stand 10 minutes. Pat dry.
- Beat the cream cheese, herbes, lemon juice and zest until smooth.
- Spread every slice of bread with a thin layer. Layer cucumbers on 6 slices and top with the rest.
- Cut off the crusts and cut each sandwich into 4 triangles. Serve with the iced tea over ice, honey sticks and cookies.
Make it your own
- Add thin radish slices and fresh dill for a pink-and-green platter.
- Swap the cookies for halved Lavender Scones with jam.
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