Classic, sweet cucumber
and watercress tea sandwiches.
Cucumber
Watercress Tea Sandwiches
- 2 tablespoons unsalted
butter, at room temperature
3 tablespoons cream cheese, at room temperature
1 teaspoon granulated sugar
1 teaspoon white vinegar
1/2 teaspoon salt
1/4 teaspoon cayenne
6 slices whole grain sandwich bread
1/4 cup loosely packed watercress leaves, rinsed well and spun
dry, 12 of the prettiest leaves reserved
1 (3-inch) length of seedless cucumber, cut into pieces 1/8-inch
thick
- In a medium-sized bowl
combine the butter, cream cheese, sugar, vinegar, salt and cayenne
and blend well.
- Butter all six pieces
of bread on one side.
- Combine the cucumber with
the watercress. Divide evenly between three of the buttered pieces
of bread, top with the remaining slices. Cut into triangle shapes.
Place a dab of sauce on top of each and decorate with remaining
watercress. Serve immediately or wrap tightly.
Makes 12 tea sandwiches.
Recipe provided courtesy of The Sugar Association,
Inc.
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