How to make
Heat the olive oil with the basil leaves, two watercress leaves and the lemon peel over a very low heat.
After 5 minutes, remove from the heat and leave it to cool and flavor well.
Season the tender green watercress leaves with half of the aromatic olive oil and a pinch of salt.
Clean and cut the radishes into very fine, translucent slices.
Chop the chives.
Spread two of the slices of bread with the cream cheese and sprinkle the onion on top and arrange the radish slices tightly.
Add the watercress and cover with the other slice of bread, which is sprinkled generously with the remaining aromatic olive oil.
Serve this delicious and fresh watercress sandwich for a midday or afternoon snack.
Enjoy your meal!
