Watercress-Olive Tea Sandwiches

http://www.care2.com/greenliving/watercress-olive-tea-sandwiches.html

posted by Annie B. Bond Jan 31, 2008 2:49 pm

filed under: Food & Recipes, Appetizers & Snacks

6 comments

By Annie B. Bond

Watercress is one of the first greens of spring, and oh! the flavor of this resplendent plant. Part of the mustard family, it has a sharp peppery flavor, and is a major anti-oxidant boasting 15 essential vitamins and minerals, making it one of the original superfoods. Combine watercress with your favorite olive, whole grain bread and cream cheese for the perfect Watercress-Olive Tea Sandwich.

These elegant and refreshing tea sandwiches add just enough protein to make a tea party not all about sugar, and just enough bright flavor to make them a true pleasure. To boot, watercress is a nutritional bonanza with reported cancer fighting properties.

INGREDIENTS
2 (8 oz) packages organic cream cheese—softened
1 cup finely chopped watercress (about 2 bunches)
½ cup chopped olives of your choice
Fresh, whole grain bread

Combine the cream cheese, watercress, and olives until well blended. Remove the crusts of the bread. Liberally spread the cream cheese blend on bread, add a top slice of bread to make a sandwich, and cut diagonally.

Makes 6 sandwiches.

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6 comments

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6 comments add your comment

Leo A. says
Jun 2, 2009 8:58 AM

Hey Marlys, try Cerignola Olives (from Italy), they are water cured and are much less saltier, plus they're very tasty.

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Kipulani Rios says
Mar 1, 2008 7:16 AM

Hmm. I used a little olive tapinade from Trader Joes. Adding a little tapinade to a marinara sauces give it a wonderful flavor, too.

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Marlys Horn says
Feb 29, 2008 4:21 PM

Thanks for your help. I'll give your suggestions a try!

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Melanie M. says
Feb 28, 2008 7:33 PM

I rinse my olives a few times before I use them. You could also soak them in cold water for awhile to try and remove more of the salt.

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Margaret Crowe says
Feb 28, 2008 3:24 PM

Oil cured olives tend to have less salt than brine cured ones.

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Marlys Horn says
Feb 28, 2008 2:05 PM

Does anyone know how to get olives that aren't so loaded in sodium? Perhaps it is just Kansas, as with everything else.

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