A fruity twist on English cucumber tea sandwiches. Besides apricots, nectarines and peaches are good here, though you might need to peel the peach if you don’t like the fuzzy skin. You can make this a closed sandwich or an open face sandwich. You can also make this with crackers instead of bread. To make this authentically English, you may want to trim the crusts off the bread. The ingredients will make several sandwiches, though I give instructions for making one sandwich.
1 medium cucumber
4 oz cream cheese, or tofu cream cheese, or boursin, creamy goat cheese…
2 T chopped fresh basil or other herb
salt, to taste
bread or crackers, as needed
2 apricots, pitted and thinly sliced
lettuce leaves or sprouts, optional
1. Peel cucumber. Halve and scoop out seeds if they’re large. Thinly slice and set aside.
2. In a small bowl, stir together the cream cheese, basil and a small amount of salt.
3. Schmear the cream cheese on one side of the bread. Top one slice with cucumber, then some apricot, and a lettuce leaf, if using. Top with the other slice of cream cheesed bread. Cut as desired.