spread out on a flat plate.
Mix the cream cheese with the chopped pepper, salt, herbs and whipped cream, pipe it into the tomato wedges with a piping bag and garnish each with a bunch of parsley.
Arrange some of the washed watercress in the center of the plate and dress with a salad dressing made of two parts balsamic vinegar, one part olive oil, salt and pepper.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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