Cucumber Radish Tea Sandwich

Cucumber Tea Sandwich with Radish and Watercress


8 ounces cream cheese
5 ounces Garlic and Herb Boursin
2 - 3 tablespoons fresh chives, sliced plus extra for garnish
1 English cucumber
1 bunch radishes
1 bunch watercress
white sandwich bread
pumpernickel sandwich bread


In a small food processor, combine the cream cheese and boursin, pureeing until well blended and combined. Transfer the mixture to a bowl and stir in sliced fresh chives. Set aside.

Slice the cucumber and radishes into 1/8 inch thick slices. If you have a mandoline that helps speed the process here.

Cut crusts off the bread (you can save the crusts to make homemade croutons for another use). Spread one side of each slice with the cream cheese mixture.

Top with sliced cucumber, radish, and a few watercress leaves. Then top with another slice of bread. Cut into triangles.

To garnish: tie a stem of chive in a knot. Place on top of the sandwich and skewer with a toothpick.