Tea Party Takeover: Tea Blends, Bruschetta, and Mini Quiches

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  In order to join in the Top 9 Tea Party Takeover bloggers were asked to create the perfect tea party recipe.  The tea part was easy.  I immediately went to the tea blends I created earlier this witer because what’s a tea party without a great tea?  I chose two blends; a bold lemon tea blend and a milder citrus green tea blend.

  Next on the list was to create a few recipes for the tea party.  Whenever I think of a tea party I think of finger foods.  After running through a list of recipes I frequently make I decided on bruschetta and mini quiches.  Both have big flavors but are small enough to pick up and pop in your mouth.  They are both easy to make and perfect for a tea party with your friends.

Lemon Black Tea Blend: (my own creation)

1 T. dried lemon peel
1 t. lemon extract

1. Put the black tea into a bowl. Add in the lemon peel and lemon extract. Stir well. Let sit for 10 minutes to dry then package in a zip top bag or place in a tin.

2.  To make the the put 1 or 2 teaspoons of the dried tea blend in a tea ball and steep in just boiling water for 3-4 minutes.  Serve with lemon and honey.

1 T. dried orange peel

 
2.  To make tea add 1 or 2 teaspoons of tea blend to a tea ball.  Steep in just boiling water for 5 mintues.  Serve with lemon, candied lemon and orange peels, and honey.
 
Bruschetta (adapted from All Recipes)

¼ c. olive oil
2 T. balsamic vinegar
1 t. Italian seasonings
½ t. salt
½ t. black pepper
1 French baguette
1 c. shredded mozzarella cheese

1. Preheat the oven to the broiler setting.

2. In a large bowl combine the tomatoes in their juice, diced sun-dried tomatoes, garlic, and olive oil. Slowly mix in the vinegar. Stir in the Italian seasonings, salt, and pepper.

3. Cut the baguette into ½ inch pieces and place on a baking sheet. Top each baguette with 1 T. of bruschetta and sprinkle with cheese.

4. Broil for 3-5 minutes (6 inches from heat) until cheese is brown and baguette is crispy.

Mini Spinach and Cheese Quiche Cups (adapted from Allrecipes)

3 oz. cream cheese (I used 1/3 less fat)
½ c. reduced fat sour cream
2 eggs, beaten

¼ c. pepper jack cheese
1 ½ c. fresh spinach, chopped
3 T. chopped onion
½ t. salt
½ t. black pepper
½ t. oregano
1 (10 oz) can refrigerated biscuits

1. Preheat the oven to 375 degrees.

2. In a large bowl mix the cream cheese and sour cream until well blended. Beat in the eggs and mix well. Stir in the cheeses.

3. In a small pan heat the oil over medium heat. Add the onion and cook 3 minutes. Toss in the spinach and cook an additional 3 minutes. Add the spinach mixture to the egg mixture stirring constantly.

4. Stir in the salt, pepper, and oregano. Set aside.

5. Spray a muffin pan with cooking spray. Press 1 biscuit into the bottom and sides of 10 muffin cups. Add about 1 ½ T. of the quiche filling to each.

6. Bake for 20-22 minutes or until a toothpick comes out clean. Let sit for 5 minutes and then serve.