Open Faced Cucumber Sandwiches

Serves: 3

Clarabelle Lynch

1 January 1970

Based on User reviews:

55

Spice

36

Sweetness

48

Sourness

40 mins

Prep time (avg)

5.4

Difficulty

Ingredients:

8

Sourdough Breads (3/8-inch-thick slices)

1

Watercress (bunch, chopped)

60 g

Cream Cheese

1

English Cucumber (thinly sliced)

Directions:

1

Preheat the oven to 400 degrees F

2

Toast the bread for about 5 minutes then set aside to cool

3

Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree

4

Spread the toast with the cream cheese mixture

5

Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles

6

Arrange the sandwiches on 4 plates, garnish with red pepper and serve