These Cucumber-Crème Fraîche Tea Sandwiches are a light and refreshing savory for afternoon tea. Cucumber-Crème Fraîche Tea Sandwiches pictured with Basil-Shrimp Salad Tea Sandwiches.
- ½ cup crème fraîche
- 1 ounce cream cheese, softened
- ½ teaspoon very finely grated sweet onion
- ½ teaspoon fresh lemon zest
- ¼ teaspoon fresh lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 (6-inch-section) English cucumber
- ½ cup loosely packed watercress
- 6 slices firm white sandwich bread
- Garnish: watercress
- In a small bowl, stir together crème fraîche, cream cheese, onion, lemon zest, lemon juice, salt, and pepper to combine.
- Using a sharp paring knife, cut 12 thin slices from cucumber. (Blot cucumber slices on paper towels before assembling sandwiches.)
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices, creating perfect 3-inch squares. Stack 2 bread squares, cut in half horizontally, then cut in half again vertically, creating 4 perfect (1½-inch) squares for a total of 8. Repeat with remaining bread squares.
- Spread a layer of crème fraîche mixture onto bread squares. Place watercress on 12 bread squares. Place a cucumber slice on top of watercress. Top each with a remaining bread square, crème fraîche side down. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to 1 hour before serving.
- Garnish each with a watercress sprig, if desired.
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