Pumpernickel and Radish Tea Sandwiches
Cuisine: British
Author: Rachel Hanawalt
Prep time: 20 mins
Total time: 20 mins
Pumpernickel and Radish Tea Sandwiches combines fresh herbal flavors with spicy early summer radishes and the creaminess of neufchâtel cheese delicately spread and arranged on pumpernickel bread.
  • 1 8 oz package neufchâtel cheese*
  • 1½ Tbsp chopped dill plus more for garnish
  • 1 Tbsp chopped chives
  • ⅛ tsp salt
  • pepper to taste
  • 8 slices pumpernickel bread
  • 1 bunch radishes
  1. Soften the neufchâtel cheese 30 minutes before beginning. Using an electric mixer, cream the neufchâtel cheese until light and smooth.
  2. Mix in the herbs, salt, and pepper on the lowest mixer setting (or by hand) until just combined, while taking care not to over-mix.
  3. Cut the pumpernickel bread into small squares, removing the crust. Tea sandwich pumpernickel bread is available at some grocery stores. I selected Mestemacher’s pumpernickel because it’s made with all-natural ingredients and it’s cut into thin pieces. A loaf of bakery bread will work too, but will require more time cutting into the appropriate size.
  4. Spread a layer of the herbed neufchâtel cheese onto two slices of the cut bread. Layer with radishes that have been cut into thin slices, and then sandwich together. Serve chilled.
*VEGAN OPTIONS: This recipe can easily be made dairy-free and vegan by using one of the many vegan cream cheese alternatives available at the market.
Recipe by Simple Seasonal at https://simpleseasonal.com/recipes/meal-types/appetizers/pumpernickel-radish-tea-sandwiches