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Brioche Tea Sandwiches

Beautiful and colourful tea sandwiches arranged on a platter
Yields
16 - 24 servings

These simple tea sandwiches offer a variety of colour, taste and texture when presented together.

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ingredients

Smoked Salmon and Cucumber (per sandwich)

1
slice brioche bread
½
tsp Dijon mustard
2
slice cucumber
½
slice smoked salmon
2
- 3 capers

Shrimp and Egg with Dill (per sandwich)

1
slice brioche bread
2
- 3 baby arugula leaves
1
slice hard boiled egg
1
cooked and peeled shrimp
1
tsp dill mayonnaise

Chocolate Almond Raspberry (per sandwich)

1
tbsp pure almond butter, at room temperature
½
ounce bittersweet chocolate, melted
1
slice brioche bread
1
fresh raspberry

Cream Cheese and Cherry (per sandwich)

2
dried cherries
1
splash brandy
1
ounce cream cheese, at room temperature
2
slice brioche bread
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directions

Step 1

Spread a little Dijon onto the slice of brioche (you can trim the crusts or use a cookie cutter to shape the brioche). Top with cucumber smoked salmon and capers and chill until ready to serve.

Step 2

Trim the crusts of the brioche or use a cookie cutter to shape it (optional) and lay the arugula on the bread and place the egg slice on top. Cut the shrimp in half (to make 2 “C”s) and arrange them criss-cross on the egg. Top with a little drizzle or dollop of dill mayonnaise and chill until ready to serve.

Step 3

Stir the almond butter and melted chocolate together. Spread this over the slice of brioche and use a cookie cutter (1 ½ to 2-inches across) to cut out a round. Place a raspberry on top and chill until ready to serve.

Step 4

Soak the dried cherries in the brandy for 5 minutes. Drain and roughly chop the cherries, stirring them into the cream cheese (you can add a little sugar to taste, if you wish). Spread this over a slice of brioche and top with the second slice. Trim away the crusts and cut into triangles or finger. Chill until ready to serve.

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My rating for Brioche Tea Sandwiches
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