Open-Faced Radish Sandwiches
Shaved paper thin and fanned out, radishes reveal their crisp white interiors. Cream cheese replaces butter in this update of a traditional tea sandwich.
- Yield: Makes 8
Source: Martha Stewart Living, April 1998
- 1 loaf (8 ounces) pre-sliced black bread
- 8 ounces cream cheese, room temperature
- 6 small radishes
- Salt and freshly ground pepper, to taste
Depending on the shape of the loaf of black bread, trim the slices into small serving sizes. Spread slices with a 1/4-inch thick layer of cream cheese.
Using a sharp knife or mandoline, slice radishes very thin. Overlap radish slices on top of the cream cheese. Sprinkle each sandwich with salt and pepper. Cover with a dampened paper towel until serving.