Cucumber Watercress Tea Sandwiches
Traditional tea fare—spicy, buttery-sweet cream cheese, cucumber and 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.