Cucumber Tea Sandwiches with Cream Cheese and Tomatoes

Cucumber and tomato tea sandwiches are a cinch to put together, just make sure to very thinly slice both vegetables.

32 oz cream cheese, softened
¼ cup pimentos, diced
4 tsp. fresh dill, chopped
32 sprigs watercress
2 tsp. watercress, chopped
watercress leaves, divided
4 tsp. lemon juice, freshly squeezed
1 tsp. sea salt
½ tsp. black pepper, freshly ground
32 European cucumber, cut into (⅛") slices
16 slices soft white bread
32 (⅛") slices plum tomatoes

Mix together the cream cheese, pimentos, dill, 2 tsp. chopped watercress leaves, lemon juice, salt and pepper.

Cut a slit from the center to the edge of each cucumber slice. Set the slices aside.

Spread a portion of the cream cheese mixture thinly over the white bread. Using a small, round cookie cutter, cut rounds roughly the size of the tomato slices from each piece of bread.

Place a slice of tomato on each round. Spoon the remaining cream cheese mixture in a piping bag with a star tip. Pipe a star about the size of a quarter in the center of each tomato slice.

Take each cucumber slice, grasp the corners next to the slit and twist in opposite directions to form a decorative spiral. Place one on each sandwich; add a sprig of watercress on the side. Repeat until all the sandwiches are assembled.

Cut each sandwich into 3 fingers or 4 squares/triangles.