Finger Sandwiches - cooking recipe

Ingredients

8 oz. Swiss cheese, shredded
1 c. slivered almonds
1/2 c. butter or margarine, softened
2 Tbsp. milk
2 Tbsp. dry sherry
1/8 tsp. each: ground allspice and ground white pepper
48 slices cocktail multigrain bread
2 bunches watercress

Preparation

Process all ingredients except bread and watercress in food processor or blender until smooth; refrigerate in quart size Ziploc storage bag overnight for flavors to blend.
Cut cocktail bread using cookie cutters.
Spread about 1 1/2 tablespoons cheese mixture on half the bread slices; top with watercress and remaining bread slices.
Yield:
2 dozen.