Cucumber Strawberry Tea Sandwiches
14 slices thin white bread, crust removed
room temperature butter
8 ounces cream cheese room temperature
1 tbsp. milk or cream
1 pint fresh strawberries, stemmed, cleaned and sliced
1 English cucumber, peeled and sliced thinly
In a medium bowl with a hand mixer, mix together the cream cheese and the cream. Set aside. Lightly spread each of the bread slices with butter on one side only. Spread 7 slices with an equal amount of the cream cheese mixture. On top of the cream cheese place thin slices of cucumbers next to each other, about four per slice. Next do the same with the slices of strawberry. Top each sandwich with the other slice of bread that had butter spread on it. Using a very sharp, serrated knife, cut the sandwiches into four squares. If you wish you can cut each square into a triangle as well. Store in the refrigerator until ready to serve.
Note: You can also chop the strawberries finely and mix in with the cream cheese before spreading it on the bread. This works well if you are making a lot of sandwiches.