Chris Prosperi has resided over enough bridal and baby showers at his restaurant, Metro Bis, to know how to make summery tea sandwiches that’ll catch your eye. His trick: he uses the edible flowers and the leaves to make these simple, peppery nibbles beautiful. (The pepperiness comes from the nasturtiums, by the way).
Here’s what you’ll need:
Cucumbers, thinly sliced
Nasturtiums, flowers and leaves (about a cup, but you can use more or less, to taste)
Plan on one medium to large cucumber to make 3 to 4 sandwiches (slice those cucumbers very thin) and scale up or down based on how many sandwiches you want to make. Once you assemble the sandwiches, trim the crusts off and cut the sandwiches in quarters or triangles.
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