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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

High Tea?

April 13th, 2009 · No Comments · Spring Recipes

Watercress Tea Sandwiches

Remove bottoms of stems from one small bunch of Watercress and set aside. Buy a small portion of Catapano’s Goat Cheese and leave out to soften at room temperature.

Select a sandwhich bread. I like Pepperidge Farm white sandwich bread for tea sandwiches because it’s firm and will hold up to removing the crusts and cutting into halves or quarters.
Remove crusts from individual slices and set aside. Then spread some goat cheese onto one side, place a few sprigs of Watercress on to the goat cheese and sprinkle with a dash of salt, then top with another slice. Repeat and set sandwiches aside, wrapped with plastic wrap or covered with a tea towel until ready to serve.

Just before serving, cut into halves or quarters and place on a platter or tiered surface.

This is perfect with a variety of hot teas, iced tea or even mojitos. Serve with a large fruit salad and assorted baked items for an informal lunchtime or afternoon gathering.

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