Cucumber-Watercress Tea Sandwiches

By Bonnie T

Ingredients

• 32 thin slices peeled english cucumber
• 1/2 stick unsalted butter at room temperature
• 1 cup soft cream cheese
• 8 thin slices white sandwich bread crusts removed before buttering
• 1/2 cups watercress leaves plus more for garnish OR
• 1/2 cup chopped chives plus more for garnish
• 1/2 cup radish, onion or sunflower sprouts
• Coarse salt, preferably fleur de sel

Details

Servings 6

Preparation

Step 1

Using paper towels, pat the cut surfaces of the cucumber slices to remove any excess moisture. Lightly butter one side of each bread slice. Spread with cream cheese or cream cheese and chives. If using cream cheese and chives spread, do not use watercress, but use chives in place of watercress. If using plain cream cheese, scatter the 1/2 c watercress leaves evenly over all of the buttered bread slices. Top the cucmber with some more of the sprouts and a pinch of salt. Top with the remaining 4 bread slices, buttered side down.

Slice the sandwiches in half either straight down the middle or on the diagonal. If smaller portions are desired, cut each half in half again.

Arrange the sandwiches on separate plates of a tiered plate stand or on a cake stand or platter. Garnish each sandwich with a piece of chive or watercress leaf. Serve immediately.