*  Exported from  MasterCook  *

                    Watercress-Olive Tea Sandwiches

Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Hors d'Oeuvres

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      8 oz pkgs     cream cheese -- softened
    3/4  cup           finely chopped watercress -- (about 2 bunches)
  1      2 oz jar      pimiento-stuffed olives, drained and -- finely
chopped
    3/4  cup           butter -- softened
  6      slices        pullman loaf egg or white bread* -- cut 1/2" thick

*A pullman loaf is a whole, unsliced loaf.  Slice horizontally to obtain
long, rectangular slices.

Whip softened butter until light and fluffy.

Combine cream cheese, watercress and olives.  Blend thoroughly.

Spread a thin layer of whipped butter on the bread slices.

Spread a generous layer of the cream cheese mixture on half of the buttered
bread slices used.  Cover with the remaining slices, sandwich-style.

Wrap the sandwiches in foil and refrigerate a minimum of 2 hours.

Trim the crusts and cut into finger, triangular or rectangular shapes.
Arrange on a platter and refrigerate until serving time.  Serve chilled.
Makes from 27 to 96 sandwiches, depending on size and shape.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
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