This is a fun afternoon treat that allows you to play with your culinary creativity. One of the great things about tea time is it allows you to try little bites of different kinds of delights. It also works well as a meal for people with diverse appetites – i.e. sweet, savory, veggie, meat. You can definitely mix and match and modify this menu based on your own appetites, but here are some ideas to get you started.

Afternoon tea time (can be modified for different-sized groups)

Salmon tea sandwiches
Ingredients
– Flat bread (such as rye or wheat)
– Cucumber slices
– Smoked salmon slices
– Spreadable cream cheese

Directions
1. Cut bread into small square slices (if you’re using a standard slice of loaf bread, cut it into fours)
2. Spread cream cheese onto half of the bread square slices. Layer with a slice of cucumber, and a slice of salmon (you may need to fold salmon over to have it fit on the square). Place a plain bread square slice on top.
3. Assemble on a platter and serve with your tea time spread.

Cheese scones
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon baking powder
– 2 teaspoons sugar
– 4 tablespoons butter, cold and sliced
– 1 cup cheddar cheese, grated
– 1/3 cup finely chopped chives
– 1 cup cooked and crumbled bacon pieces
– About 3/4 cup heavy whipping cream

Directions
1. Heat oven to 425 degrees F.
2. In a medium-sized bowl, whisk together the flour, salt, baking powder, and sugar. Gradually work in the cold butter slices with your fingers, until crumbly in small pea-sized pieces.
3. Add your cheese, chives, and bacon, and mix well into the batter.
4. Add your heavy whipping cream, and form into a cohesive round. If you need additional cream, go ahead and add some in.
5. Place dough on a well-floured surface, and flatten into a disk about 1-inch thick. Cut rounded disc into eight even triangle wedges.
6. Transfer scone wedges to a baking tray lined with aluminum foil. Brush with additional cream to give them a nice brown when they’re in the oven.
7. Bake your scones for about 20-25 minutes, until golden brown and ready. Transfer to wire rack to cool, and serve with your tea time spread.

Mini fruit toasts
Ingredients
– Baguette slices
– Grape slices
– Kiwi slices
– Spreadable cream cheese
– Honey

Directions
1. Heat oven to 400 degrees F. Lightly toast baguette slices in the oven until just golden brown.
2. Spread cream cheese on baguette slices, and drizzle honey on top of each slice. Place grape slices and kiwi slices on each baguette slice (alternating between some grape, some kiwi).
3. Assemble on a platter and serve with your tea time spread.

Chocolate pot de creme
Ingredients
– 1 10-ounce bag of semi-sweet chocolate chips
– 1.5 teaspoons unsalted butter
– 1/8 teaspoon freshly ground espresso
– 4 eggs, separated
– Chocolate shavings for garnish (you can set aside some of your semi-sweet chocolate chips and finely chop)

Directions
1. Set aside some of your semi-sweet chocolate chips and finely chop/shave these for your topping.
2. In a double boiler with water simmering in a pan underneath, place chocolate. Add butter, and melt together with chocolate. Add the espresso, and continue to mix until well blended and melted into a silky consistency.
3. Set aside your melted mixture, and as it cools, add egg yolks and beat until smooth.
4. Place egg whites in a separate bowl, and beat until they form stiff peaks. Gently fold the egg whites into the chocolate mixture.
5. Spoon chocolate into small serving bowls, and chill the in fridge for 3-4 hours before serving. Serve with chocolate shavings on top.

Pair with your favorite teas!