Reclaim the tea party

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Tea time

Spring onion tea sandwiches: Our favorite foodie enjoys the pleasure of a few spring onion tea sandwiches. (Alex Garcia/Chicago Tribune)


Thinly sliced dense, white bread, such as Pepperidge Farm "Very Thin"

Unsalted butter, softened

Flaky salt, such as Maldon

Radishes, thinly sliced into circles (use the mandoline if you have one handy)



Spread bread with softened butter. Sprinkle with a little salt. Dot on radish rounds (not touching).


Get out the biscuit cutters. Punch out circles, slightly larger than each radish round. You may need a few sizes.


Decorate each tiny sandwich with two lengths of snipped chive, crisscrossed. Enjoy, open-faced.


See Step 3 in recipe above.

Leah Eskin is a Tribune Newspapers special contributor. Email her at

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