Pumpernickel and Radish Tea Sandwiches – Escape the mundane with this unique tea sandwich that combines the fresh flavors of early summer herbs and vegetables.

As I’ve gotten older, I’ve discovered that my life is far less exciting than I dreamed it would be when I made plans in my teens and twenties. Not necessarily in a bad way, it’s just that an imagination with no life experience can run pretty wild, if you know what I mean. That said, I still don’t accept life being too “status quo.” I periodically need to break the routine and do something out-of-the-ordinary with the sole purpose of enjoying myself.

One such activity I recommend for remedying the “mundanes” is a tea party. If you need some alone time, there’s always the option of just inviting yourself and a good book. My favorite option is inviting some friends over. And, if necessary, your little “sticky fingers” and those of your friends, too. Children become more civilized at tea parties. Usually… And, of course, you need little tea sandwiches and dainty desserts.

Today’s recipe for 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. Serve them with tea party favorites like cucumber sandwiches. For the kids (adults too) try my recipe for Cherry Almond Valentine’s Tea Party Sandwiches. For something sweet, serve Mini Rainbow Fruit Pizzas, Chocolate Cherry Oat Scones, or Chocolate-Dipped Orange Shortbread Cookies. 

Pumpernickel and Radish Tea Sandwiches

Yield: 8 servings

Prep Time: 20 minutes

Total Time: 20 minutes

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.

Print

Ingredients

• 1 8 oz package neufchâtel cheese*
• 1 1/2 Tbsp chopped dill plus more for garnish
• 1 Tbsp chopped chives
• 1/8 tsp salt
• pepper to taste
• 8 slices pumpernickel bread
• 1 bunch radishes

Instructions

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.

Notes

*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.

If you enjoyed this recipe, you may also enjoy…