Cucumber and tomato tea sandwiches
Cucumber and tomato tea sandwiches
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Serves 10 (makes 32 sandwiches)
32 ounces cream cheese, softened 1/4 cup diced pimentos 4 teaspoons chopped fresh dill 32 sprigs watercress, plus 2 teaspoons chopped watercress leaves, divided 4 teaspoons lemon juice 1 teaspoon salt 1/2 teaspoon pepper 32 ( 1/8-inch) slices European cucumber 16 slices soft white bread 32 ( 1/8-inch) slices plum tomatoes

Step 1 Mix together the cream cheese, pimentos, dill, 2 teaspoons chopped watercress leaves, lemon juice, salt and pepper.

Step 2 Cut a slit from the center to the edge of each cucumber slice. Set the slices aside.

Step 3Spread a portion of the cream cheese mixture thinly over the white bread. Using a small, round cookie cutter, cut rounds roughly the size of the tomato slices from each piece of bread.

Step 4Place a slice of tomato on each round. Spoon the remaining cream cheese mixture in a piping bag with a star tip. Pipe a star about the size of a quarter in the center of each tomato slice.

Step 5Take each cucumber slice, grasp the corners next to the slit and twist in opposite directions to form a decorative spiral. Place one on each sandwich; add a sprig of watercress on the side. Repeat until all the sandwiches are assembled.

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