I’m not really a fan of the name, but it was great. Honestly, I made this one a couple of days ago, and I’ve had it for lunch three days in a row. I did leave out the watercress, though. I just didn’t have any on hand and I managed to live without it.
I’m no Top Chef, but it occurs to me that this would be just as good with cream cheese. I pulled this out of Southern Living last March and since there is a plethora of strawberries out there, and in my fridge, at the moment, I thought it would be the perfect lunch.
Here’s the recipe. I almost forgot the most exciting ingredient: red pepper jelly.
Eat Well and Savor.