1

ABOUT THE RECIPE:

These delicate Cucumber Tea Sandwiches with Basil-Chili “Butter” make a bold statement with crisp cucumbers and a slightly spicy, pink-hued buttery spread. They are so pretty to serve, too!

Makes about 15 petite Sandwiches
Gluten-free option

2

INGREDIENTS:

BASIL-CHILI “BUTTER”
1/3 cup vegan buttery spread, softened
6 to 8 large leaves minced fresh basil
1/4 teaspoon chili powder
Scant 1/4 teaspoon sea salt

SANDWICHES
1/2 small English (seedless) cucumber, partially peeled (see note)
10 large slices vegan whole-grain “white-style” bread (or vegan and gluten-free bread for a gluten-free option)

GARNISH
15 small basil leaves
15 toothpicks

3

INSTRUCTIONS:

Put all of the Basil-Chili “Butter” ingredients into a small bowl and vigorously stir with a fork, until well combined. Cut the cucumber into thin slices using a sharp knife. Using a 2-inch cookie cutter, cut 3 circles out of each slice of bread, to make 30 rounds, in all.

4

Line a medium-sized rimmed baking pan with unbleached parchment paper. To assemble your sandwiches, spread some of the Basil-Chili “Butter” on one side of each of the 30 bread rounds. Put a round on the parchment, top it with 1 or 2 cucumber slices, then top with another bread round. Garnish with a basil leaf secured with a toothpick. Repeat with the remaining rounds and cucumber slices. Arrange on a nice platter or cake stand. Cover tightly and refrigerate for 15 minutes or up to 2 hours before serving.

5

Chef’s note: The cucumber is partially peeled in this recipe, mainly for decorative purposes. Do so by scraping “lines” down the length of the cucumber with a peeler to remove thin stripes of the peel.

Ingredients

Directions

1

ABOUT THE RECIPE:

These delicate Cucumber Tea Sandwiches with Basil-Chili “Butter” make a bold statement with crisp cucumbers and a slightly spicy, pink-hued buttery spread. They are so pretty to serve, too!

Makes about 15 petite Sandwiches
Gluten-free option

2

INGREDIENTS:

BASIL-CHILI “BUTTER”
1/3 cup vegan buttery spread, softened
6 to 8 large leaves minced fresh basil
1/4 teaspoon chili powder
Scant 1/4 teaspoon sea salt

SANDWICHES
1/2 small English (seedless) cucumber, partially peeled (see note)
10 large slices vegan whole-grain “white-style” bread (or vegan and gluten-free bread for a gluten-free option)

GARNISH
15 small basil leaves
15 toothpicks

3

INSTRUCTIONS:

Put all of the Basil-Chili “Butter” ingredients into a small bowl and vigorously stir with a fork, until well combined. Cut the cucumber into thin slices using a sharp knife. Using a 2-inch cookie cutter, cut 3 circles out of each slice of bread, to make 30 rounds, in all.

4

Line a medium-sized rimmed baking pan with unbleached parchment paper. To assemble your sandwiches, spread some of the Basil-Chili “Butter” on one side of each of the 30 bread rounds. Put a round on the parchment, top it with 1 or 2 cucumber slices, then top with another bread round. Garnish with a basil leaf secured with a toothpick. Repeat with the remaining rounds and cucumber slices. Arrange on a nice platter or cake stand. Cover tightly and refrigerate for 15 minutes or up to 2 hours before serving.

5

Chef’s note: The cucumber is partially peeled in this recipe, mainly for decorative purposes. Do so by scraping “lines” down the length of the cucumber with a peeler to remove thin stripes of the peel.

Cucumber Tea Sandwiches
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