Fairy Tea Sandwiches

Makes 24

Ingredients

• 12 slices white bread
• 2 tablespoons butter, melted
• 1/2 cup softened cream cheese
• 1 tablespoon fresh or dried dill, finely minced (divided)
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt (divided)
• 1/2 cup English cucumber, chopped into 1/2″ cubes
• 2 eggs, hard boiled
• 1 tablespoon mayonaise
• 1 teaspoon dijon mustard
• 1 tablespoons green olives, chopped
• 1 teaspoon reserved green olive juice

Instructions

 1. Make bread bowls – Using a 2.5-inch biscuit cutter, cut 2 rounds from each slice of bread. Use a rolling pin to flatten each piece to 1/4″ thick. Set aside. Using a pastry brush, grease 24 reservoirs of a mini muffin tin. Place 1 slice of bread inside each reservoir and press into place. Brush thoroughly with butter. Bake at 350 degrees for 8 minutes or until slightly crisp but not browned. Remove from oven, place on a cooling rack, and allow to cool completely.

2. Make cucumber filling – In a small bowl combine softened cream cheese, 3/4 tablespoon dill, 1/4 teaspoon garlic powder and 1/4 teaspoon salt. Stir to combine. Create a piping bag by adding cream cheese mixture to a small sandwich bag with the tip cut off. Pipe filling into 12 bread bowls. Top with chopped cucumber and sprinkle with remaining dill.

3. Make egg salad – Peel eggs and coarsely chop. In a medium bowl combine eggs, mayonnaise, Dijon mustard, 1/4 teaspoon salt, green olives, and green olive juice. Stir to combine. Carefully spoon mixture into 12 bread bowls. Top with fresh herbs or microgreens if desired.