Rainbow Tea Sandwiches

For 12 rectangular tea sandwiches (six sweet and six savoury), you'll need:

8 slices sandwich bread
3 oz Boursin cheese
3 oz cream cheese
1 Tbsp. pure honey
¾ cup fresh vegetables, sliced (savoury fillings)
¾ cup fresh fruit, sliced (sweet fillings)

For the Savoury Sandwiches:
Let ½ cup Boursin cheese come to room temperature. Prep ¾ cup of sliced vegetables.

For the Sweet Sandwiches:
Mix 3 oz of softened cream cheese with 1 Tbsp. of honey. Slice or halve ¾ cup fresh fruit.

For both sweet and savoury sandwiches, the process is the same once you've prepared the cheese spread and the fruits or vegetables:

Spread four slices of sandwich bread with the cheese mixture. Layer two slices with fruit and two slices with vegetables. Top with remaining slices of bread.

Use a serrated knife to cut the crusts off the sandwiches. Cut each sandwich into 3 rectangles. (Alternatively, cut each sandwich into 4 triangles.)

Make-Ahead: Tea sandwiches are best served soon after they're made, before the edges of the bread have time to dry out. If you're putting together a big spread and need to get as much ready ahead of time as possible, cover the sandwiches tightly and refrigerate for up to two hours.

Serving Suggestions: These easy finger sandwiches are a natural for tea, whether black, green, or herbal, but they also pair well with a glass of white wine or rosé and all kinds of spritzes and other cocktails.