A blend of chopped watercress and parsley, with cream cheese. A mix of watercress and cucumber sandwiches will make a nice light plate to serve with afternoon tea.
- 1/2 cup watercress
- 1/4 cup parsley leaves, chopped
- 1/4 cup butter, soft
- 4 oz cup cream cheese
- 2 tbs chives, chopped
Chop the watercress and parsley together until fine. Blend herbs with butter, cream cheese and chives. Spread on bread, and make into sandwiches. Remove crusts and slice diagonally into quarters.