Watercress with Cream Cheese and Pimento

In a food processor, whip cream cheese, milk, garlic powder, and Worcestershire sauce, until smooth. You want this to hold its shape when you lift the beaters.

Cut out rounds from the bread, using either a cookie cutter or shot glass. I get 4 rounds per bread slice (some tear so 10 slices will give you about 36-40 canapes).

Hold the bunches of watercress at the top and chop off all the stems. Rinse the watercress leaves well in a colander and pat dry. Finely chop the watercress leaves, add to the cream cheese and mix well with spatula.

Using a #16 pastry bag star tip, add the mixture into a pastry bag and pipe a mound onto a bread round. Top with a small piece of pimento or dollop of black caviar.