Cucumber and Herbed Cream Cheese Tea Sandwiches

1/4 English style cucumber

4 ounces cream cheese

1/2 tablespoon lemon juice

2 scallions minced

salt to taste

softened unsalted butter

1/2 to 3/4 loaf of good quality or homemade bread

Peel and thinly slice the cumber. Blend cream cheese, lemon juice, minced scallions, and salt. Spread the bread slices with a thin layer of softened butter followed by a layer of the cream cheese spread.

Trim off the bread crusts. Cut the trimmed bread slices into rounds using a cookie or biscuit cutter. Top each round with a cucumber slice.

Yield: 20-25 sandwiches

Source: Chef Alyssa Kruse-Gee, Vintage Teas