Serves: 24
Total Calories: 34
With small aspic cutters or tiny cookie cutters, cut decorative designs from the pimientos set aside.
In a small bowl, mix cream cheese, mayonnaise and lemon juice. Stir in watercress and salt and pepper to taste until well blended.
Trim crusts from bread. Spread each slice with 1 tablespoon watercress mixture. Cut in triangles and garnish with pimiento cut-outs.
This Watercress Sandwiches recipe is from the All-Occasion Appetizers Cookbook. Download this Cookbook today.
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