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These simple, refreshing sandwiches are perfect for a spread designed for casual nibbling or a light lunch paired with soup. To cram in as many of summer's flavors as possible in their freshest states, we pureed raw fruits and veggies with sweet, thick coconut cream to make two delectable spreads. Thin slices of tomato get topped with fresh basil leaves and a healthy drizzle of corn-peach creme. Pale green cucumber pairs with mint leaves and a pretty pink strawberry-balsamic creme.
If the idea of removing crusts sounds silly, it sounds less so once you realize you can use the discarded crusts to make cinnamon-sugar sticks to snack on. If that isn't convincing, feel free to leave the crusts on while you soak up late summer on wheat.
Note: You'll need to plan to stash a couple of cans of coconut milk in the refrigerator a day or two in advance to allow time for the cream to separate. Use the thick cream for the recipe, and reserve the thinner liquid for another use.
Tomato-Basil Tea Sandwiches with Peach-Corn Creme
For the creme:
coconut cream from 1 can of full-fat coconut milk
kernels from 1 small corn cob (scant 1/2 cup)
1 medium peach (2 1/2-inch diameter), peeled and pitted
generous pinch salt
juice of 1 small lime (generous 1 TBSP)
Puree all ingredients until smooth. Refrigerate to thicken, or freeze for 20-30 minutes for faster results.
To serve:
thin tomato slices
fresh basil leaves
bread (we used Flour Head Everyday Wheat)
Layer the tomato, basil, and creme. Sandwich, cut, if desired, and serve.
Cucumber-Mint Tea Sandwiches with Strawberry-Balsamic Creme
For the creme:
coconut cream from 1 can of full-fat coconut milk
10 medium-large trimmed and halved strawberries (about 1 cup)
generous pinch salt
1 TBSP balsamic vinegar
Puree all ingredients until smooth. Refrigerate to thicken, or freeze for 20-30 minutes for faster results.
To serve:
thin cucumber slices
fresh mint leaves
bread (we used Flour Head Everyday Wheat)
Layer the cucumber, mint, and creme. Sandwich, cut, if desired, and serve.