Naturally I came home from Wisconsin with cheese on the brain after seeing so many dairy farms. I'm usually not very adventurous in my cheese selection, sticking to cheddar cheese on most occasions. This week, however, I went to the grocery store and bought mozzarella and Colby Jack as well. The Colby Jack, I decided, would be good to try in my Cheesy Tomato tea sandwiches.
This sandwich spread is so easy to make it's almost a crime to even call it a "recipe." You start with 1/2 cup of shredded cheese.
Then you dice about 1/4 cup of tomato. These are Romas fresh from our garden, but I would use whatever is handy. I left the skin on, but you may choose not to.
Because of the liquid from the tomatoes you need very little mayonnaise to bind these ingredients together. I used barely a teaspoon and this spread was just the consistency I like!
And I found a new type of bread at the grocery store this week, Five Grain Sourdough, which made for great tea sandwiches. So here's the recipe as I made it.
Cheesy Tomato Spread
1/2 cup grated cheese
1/4 cup diced tomato
1 teaspoon mayonnaise
Combine all ingredients. This recipe yields 1/2 cup spread, which is enough for six 2-inch round tea sandwiches. I would double or triple the amounts when planning for a tea party. Also, I don't add any salt or pepper because to me this spread is plenty tasty as-is!
A NOTE ABOUT RECIPES: A reader recently asked about looking up old recipes on this blog. While I don't have all my old recipes tagged (yet!), I do have all of these Tea Sandwich Saturday posts tagged and you can access them by going to the column at right, scrolling down to where it says "Labels" and clicking on "Tea Sandwiches." Hope that helps!