Cucumber Cream Cheese Finger Sandwiches

These adorable mini sandwiches are a staple at afternoon tea. Though they can be made with several different fillings, they must be petite and slender to ensure they can be polished off in a few bites. This recipe features thinly sliced cucumber sandwiched between blankets of tangy cream cheese. Stack several finger sandwiches together, serve with a cup of hot brown water, and you’ve got a mini afternoon tea for two.

SERVES 2

• 2 ounces cream cheese, at room temperature
• 1 tablespoon sour cream
• ½ teaspoon fresh lemon juice
• ¼ teaspoon salt
• 1 to 2 tablespoons unsalted butter, at room temperature
• 4 slices white bread
• 2 small Persian cucumbers, sliced into ⅛-inch rounds

1. In a small bowl, combine the cream cheese, sour cream, lemon juice, and salt. Mix with a spoon until smooth.
2. Spread the butter on 2 pieces of the bread and spread the cream cheese mixture on the remaining 2 slices.
3. Layer the sliced cucumber on top of the cream cheese mixture and then top with the buttered bread to form a sandwich.
4. Trim off the crusts and cut the sandwiches into tiny shapes. Serve immediately or cover and store in the fridge for up to 24 hours.