Cucumber and Jalapeño Pesto Tea Sandwiches

Name: Cucumber and Jalapeño Pesto Tea Sandwiches
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1 English cucumber; 1 cup mascarpone, at room temperature; 1/4 cup store-bought pesto; 2 tablespoons chopped pickled jalapeños; Kosher salt and freshly ground black pepper; 8 slices thin white bread

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Tiny sandwiches served in dainty settings do not mean they deserve dainty flavor. These sandwiches bring giant flavor in a classy package with just enough flair to keep you tea-timing all night long.

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

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1 English cucumber

1 cup mascarpone, at room temperature

1/4 cup store-bought pesto

2 tablespoons chopped pickled jalapeños

Kosher salt and freshly ground black pepper

8 slices thin white bread

Directions

Place the cucumber on a cutting board in front of you and run a vegetable peeler lengthwise along the cucumber to slice 8 long thin ribbons.
In a bowl, combine the mascarpone, pesto and jalapeños. Mix until smooth. Season with salt and pepper.
Lay out the bread and spread the mascarpone mixture on each slice from crust to crust.. Fold the cucumber ribbons in half crosswise and then in half again. Arrange 2 cucumber ribbons in a single layer on top of 4 slices of bread, pressing to adhere to the mascarpone mixture. Close the sandwiches, cut off the crust and slice each on the bias into 2 triangles. Serve.