I first tried these wee delights over 30 years ago in a small café in central Christchurch. The combination of refreshing cucumber and crystallised ginger is surprising but it works!
Ingredients
For the cucumber and ginger tea sandwiches
- 1 cucumber
- 8 slices sandwich bread
- Butter — softened
- 100g spreadable cream cheese
- 40g crystallised ginger — chopped
- Microgreens, to serve (optional)
Method
For the cucumber and ginger tea sandwiches
- Thinly slice the cucumber, placing the slices on paper towels to remove some moisture.
- Butter all 8 slices of bread. Spread 4 of the slices with cream cheese.
- Sprinkle the crystallised ginger evenly over the cream cheese and arrange the cucumber slices on top.
- Top with the remaining slices of buttered bread, cut off the crusts and cut each sandwich into three finger sandwiches.
- Arrange on a platter and top with microgreens, if desired.