Radish & Ginger Tea Sandwiches

I'm definitely in the mood for a light and refreshing tea sandwich of some sort this weekend. I plan to do some more canning, and use up the last of my 55# of apples, and make one more big vat of unsweetened applesauce. I'm also out of my sugar free BBQ sauce. I need to make a few more bottles of that, so I can slow roast some pulled pork and have my sauce and a bunch of healthy southern sides. Looks like I need to plan a dinner party in the next few weekends, and invite some people over to help consume the "Good Eats!"

We first had these tea sandwiches a year ago. I just stumbled across the recipe from Epicurious again in my old email archive. At a party, these hit the spot with lots of fresh fruit. Sounds like a nice Sunday afternoon light dinner again while I can.

Radish-Chive Tea Sandwiches with Sesame and Ginger

4 tablespoons butter, room temperature
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds
3/4 teaspoon grated peeled fresh ginger
1/4 teaspoon Asian sesame oil
16 1/4-inch-thick baguette slices
10 radishes, thinly sliced

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in small bowl; season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and fleur de sel, if desired.