Beet-Gorgonzola-Walnut tea sandwich
While this pretty-in-pink sandwich above might look to be on the sweet side, it definitely falls within the savory category. Its pink color comes from beets, blended with Gorgonzola, walnuts, cream cheese and garlic. It's an Elmwood Inn recipe found here, the top one only. I have a friend who cannot eat walnuts and so I used 2 Tbsp of tahini instead and that worked well.
Egg salad in flower cups
Before going into the oven. On the next batch, I rolled the bread out to be even thinner.
I got the idea for the flower cups from a book that Angela had recommended. I modified the recipe to have less bread bulk. You will need a rolling pin and a mini-muffin tin. Preheat oven to 350 degrees.
* Take a slice of bread and flatten it with a rolling pin.
* Using an ~2-inch biscuit cutter, cut out three circles. (You will use only two of them for one flower cup.)
* Using a pastry brush, generously coat both sides and the edges of the rounds with oil.
* Take one round and press it firmly into the bottom and up the side of a mini-muffin tin.
* Take the second round and cut it in half. Arrange each half in the muffin tin to make the second and third petals. Press these firmly into the other pieces of bread. This firm press is very important! That's what holds it all together.
* Toast until the tops of the petals are golden brown.
* Let cool in the muffin tins. Store in muffin tins until it's time to use. This ensures the flower cups won't fall apart prematurely.
* Stuff and garnish, serve and enjoy!