RADISH-DILL TEA SANDWICHES

Makes about 22 sandwiches

6 to 8 small radishes (about 1 small bunch), trimmed Loaf rye cocktail bread* ½ cup dill butter, softened kosher salt *If you cannot find cocktail bread, extra-thin sliced bread is a good substitute. Just cut each slice in quarters to make cocktail-size.

Nutritional information per sandwich:

Calories 72 (56% from fat) • carb. 7g • pro. 1g • fat 4g
• sat. fat 3g • chol. 11mg • sod. 198mg • calc. 10mg • fiber 1g

1. Fit the medium slicing disc into the work bowl of the food processor. Fill the feed tube with the radishes and slice on High. 2. Lay the slices of bread on a clean work surface. Spread 1 teaspoon of butter on one side of each piece of bread. Top half of the buttered pieces with 3 radish slices and a pinch of salt. Top with another piece of bread, buttered side down. Continue with all of the bread. 3. Halve the sandwiches on the diagonal and serve immediately.