Prosciutto Tea Sandwiches with Apples and Sage Butter

These delicate little sandwiches would be a nice accompaniment to tea or cocktail hour. Prosciutto, brie, apple slices and peppery radish and arugula go quite well together here, especially with a little sage butter slathered on the lightly-toasted sourdough bread. Feel free to use your favourite sliced bread or rustic loaf - you can't go wrong here, but don't skip the sage butter.

There's no exact formula here. Use the amounts you like for each ingredient:
radishes, thinly sliced
prosciutto
brie
sourdough bread, ends trimmed
sage butter, finely chopped fresh sage, about 1 sage leaf per 1 Tbsp. of butter
arugula
fresh apple slices

Prepare the Sage Butter:
It's best to use softened butter here. Allow yours to sit on the counter at room temperature before stirring in the chopped sage leaves. Set aside.

Assemble the Sandwiches:
I used store-bought sliced sourdough bread which come in a regular square size. I trimmed the ends, assembled the sandwiches and divided each full sandwich into three rectangular tea sandwiches. Allow three tea sandwiches per person (1 full sandwich).

Begin by spreading the sage butter on the bread. Add the prosciutto and layer the other ingredients - apple slices, brie, radishes and arugula.

Cut each sandwich into 3 fingers or 4 squares/triangles.

Serve with tea or cocktails.