Watercress Finger Sandwiches
- One 8-ounce package “light” cream cheese (Neufchâtel), at room temperature
- 2/3 cup finely minced tender young watercress leaves
- 1 large scallion, trimmed and finely minced (include some green tops)
- 1 tablespoon mayonnaise
- 1 teaspoon finely snipped fresh dill
- ÂĽ teaspoon black pepper
- ÂĽ teaspoon hot red pepper sauce
- One 1-pound loaf thinly sliced, firm-textured white bread, crusts removed
Instructions:
“Finger sandwich” is just another way of saying “tea sandwich,” meaning that the sandwiches are dainty enough to be picked up with the fingers and eaten in one or two bites.
- Place the cream cheese in a medium-size bowl; add the watercress, scallion, mayonnaise, dill, black pepper, and hot pepper sauce, and cream until smooth. If the mixture seems stiff, beat in an additional tablespoon or so of mayonnaise. Taste for salt and add, as needed. Note: The filling can be made a day ahead of time, covered, and refrigerated. Let stand at room temperature for about 30 minutes or until soft enough to spread.
- Spread half the slices of bread with the watercress mixture, then top with the remaining slices, pressing down lightly.
- With a sharp knife, halve each sandwich on the diagonal so that you have two small triangular sandwiches.
- Arrange on a colorful plate and set out on a buffet or tea table. Or pass with cocktails.