|Thin bread loaf slice||1|
|Slivered almonds||1 Cup (16 tbs)|
|Finely chopped watercress||2 Tablespoon|
|Watercress sprig||1 Bunch (100 gm)|
Have cream cheese at room temperature.
Trim crusts from bread; flatten slices with rolling pin.
Beat Cheese until fluffy; fold in almonds, watercress, and salt.
Spread 1 teaspoonful cream cheese mixture on each bread slice.
Roll, jelly roll fashion; place seam side down on cookie sheet.
Cover with waxed paper; refrigerate until ready to serve.
Tuck sprigs of water- cress in ends of each sandwich.