RADISH AND PARSLEY BUTTER TEA SANDWICHES (6)

2 tablespoons unsalted butter, softened

2 teaspoons minced fresh parsley leaves

4 slices homemade type white bread

½ cup paper thin slices of radish (about 6)

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1. In a small bowl cream together the butter, the parsley and salt to taste and spread the mixture onto one side of each slice of bread.  Arrange the radish slices, overlapping them, on the butter on two bread slices and top with the remaining two bread slices, butter side down.  Press lightly to adhere and trim the crusts. Cut the sandwiches into thirds.

adapted from The Best of Gourmet, 1988