Whole food recipes. Family food recipes and food Blog. Fresh ingredients. For the joy of Cooking and Getting together. 

Garden Tea Sandwiches

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  As children, when tea sandwiches were present it meant one thing- Garden Club meeting. These pretty little open-faced sandwiches were only around when our mother or grandmother were preparing to host the local Garden Club meeting. The Garden Club consisted of a group of women who shared one common interest... flowers!  When meeting at each other's homes, they would discuss and judge flower arrangements, gardens, and pretty much anything that had to do with the yard. During that time they would also take pleasure in whatever delectable treats the hostess had to offer. As children it just looked like a fancy grown-up tea party!  The hostess would always have her home and garden looking its best, serving a range of hors d'oeuvres with her finest silver and best china. Tea sandwiches, strawberry shortcake, pettifours an assorted nuts were commonly served and of course, the drink of the South, sweet tea!

The Garden Club in Georgia began in 1928 and our great grandmother, Bamba, was one of the charter members of her local club. In our generation social organizations like Garden Clubs have diminished, along with the services and awareness they provide.  In addition to offering information on edible gardens, native plants, and pretty much anything to enhance your garden's sustainability, the international and national Garden Club organization contributes to roadside beautification, preservation of historic gardens, protecting wetlands, and promoting wildlife.

We thank All Seasons Landscape Design for blessing our table with a beautiful arrangement of mixed flowers, and we hope that you enjoy a simple tea sandwich while admiring the beauties of your garden!

Tea Sandwiches

Pineapple and Cheese Tea Sandwiches

  • 1 fresh pineapple- top, sides and core remove then cut into 1/4 inch thick round slices
  • 8 ounces of soft or cream cheese
  • 1/8 cup pecans- finely chopped (Moorehead Pecans)
  • loaf of sliced artisan bread- each slice cut with round cookie cutter (Beck's Bakery)

Simply mix pecans with soft cheese, spread onto slice of bread and cut bread with round cookie cutter. Then cut sliced pineapple with round cookie cutter to fit exact size of round cheese covered bread. Place pineapple on top of bread and place a viola in the center. 

Avocado and Tomato Tea Sandwich

  • 2 medium ripe avocado- cut down the center, seed removed and flesh scooped out
  • 1/8 cup cilantro- washed, stems removed and finely chopped
  • 2+Tablespoons fresh lime juice
  • 4 small ripe heirloom tomatoes
  • salt flakes (Maldon Salt Company)
  • loaf of artisan bread- each slice cut with round cookie cutter (Beck's Bakery)

Once the avocados are cut and the insides are scooped into a bowl, add the cilantro and lime juice; mash the three ingredients until the texture is creamy and smooth. Slice the tomatoes into rounds about 1/4 inch thick; next, spread the avocado mix onto the bread. Then, cut the bread slices with a round cookie cutter that is about the same size as the round tomato slices. Place the tomato on top of the avocado covered bread, garnish with a cilantro leaf and sprinkle with salt flakes.

Cucumber Dill Tea Sandwiches

Spread cheese onto bread slices and cut with round cookie cutter (approximately same size as cucumber rounds). Place cucumber rounds on top of cheese covered bread rounds and garnish with chopped dill.

Basil Tomato Tea Sandwich

  • 1 cup loosely packed basil leaves- washed and stems removed
  • 1+Tablespoon extra virgin olive oil (Napa Valley Naturals)
  • 1/4 cup pine nuts- lightly toasted (I do this by placing them into an iron skillet over a medium heated stove for several minutes while I shake them around the entire time they are in the pan to ensure they do not burn)
  • 1 lemon- juiced (I prefer a meyer lemon)
  • a dozen or so cherry tomatoes- cut in half
  • loaf of artisan bread- each slice cut with round cookie cutter (Beck's Bakery)

Place basil, toasted pine nuts, extra virgin olive oil and lemon juice into a mini food processor and grind it all together. Spread basil mixture (pesto) on top of bread, cut bread slices with a round cookie cutter and top off with a cherry tomato.