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Categories: Appetizers, Sandwiches, Vegetarian

Cucumber and tomato tea sandwiches

Cucumber and tomato tea sandwiches
Ken Hively / Los Angeles Times

A glint of late afternoon light streaks the arm of a chamomile-colored couch. The harp plays a gentle tune. A three-tiered silver tray holds dainty sandwiches, tiny pastries. A soft laugh, the sound of a silver teaspoon on delicate porcelain, ... Read more

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

Step 2Cut 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.

Each sandwich:
119 calories; 3 grams protein; 5 grams carbohydrates; 0 fiber; 10 grams fat; 6 grams saturated fat; 31 mg. cholesterol; 192 mg. sodium.
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