Cucumber Tea Sandwiches
Delicate, refreshing cucumber sandwiches - essential for afternoon tea
Ingredients
- 6 slices good-quality white bread Pepperidge Farm, if available
- 1 5.2 oz Garlic and Herbes Boursin spreadeable cheese (or whipped cream cheese)
- 1 c. watercress, chopped (or fresh mint, or flat-leaf parsley)
- ½ cucumber, very thinly sliced into circles
- 1 lemon, grated peel only
Instructions
- Spread each bread slice on one side with Boursin/whipped cream cheese
- Trim crusts off each bread slice.
- Cut each bread slice into 3 rectangles.
- Top each rectangle with chopped watercress/mint/flat-leaf parsley, then sliced cucumbers (slightly overlapping cucumber slices).
- Sprinkle grated lemon peel over cucumbers.
- Place bread slices on serving dish, cover with slightly dampened paper towel, and seal with plastic wrap.
- Place in refrigerator until ready to serve.
Notes
Another more bite-sized option is to cut each bread slice (already spread with Boursin cheese or whipped cream cheese) into 1½" circles with a biscuit-cutter; then sprinkle with chopped watercress (or mint or flat-leaf parsley), and 1 round slice of cucumber. Depending on bread size, this size makes 18-24 finger sandwiches, enough for 4-8 people, depending on appetites!
An alternative to Boursin cheese is whipped cream cheese. And if watercress is unavailable, fresh mint does well. The grated lemon peel is always refreshing, regardless of spread or herb.
An alternative to Boursin cheese is whipped cream cheese. And if watercress is unavailable, fresh mint does well. The grated lemon peel is always refreshing, regardless of spread or herb.