Dainty tea sandwiches spread with creamy,
mildly tangy goat cheese, chopped watercress and finely chopped
toasted pecans on cinnamon-raisin bread.
Goat Cheese and Watercress
Tea Sandwiches
- 2 (5 1/2-ounce) logs soft fresh goat cheese
(such as Montrachet), room temperature
1/2 cup chopped watercress leaves
- Salt to taste
16 thin slices cinnamon-raisin, date or whole wheat sandwich
bread, crusts trimmed
5 tablespoons (about) unsalted butter, room temperature
3/4 cup finely chopped toasted pecans*
- Watercress sprigs (for garnish)
- Mix cheese and chopped watercress in medium
bowl. Season with salt.
- Spread mixture evenly over 8 bread slices.
Top with remaining bread.
- Butter edges of sandwiches. Cut sandwiches
diagonally in half. Place pecans on plate. Dip buttered edges
of sandwiches into pecans.
- Arrange sandwiches on platter. Garnish
with watercress sprigs. Cover sandwiches tightly and chill at
least 1 hour before serving.
Makes 8 servings.
*To toast nuts, place in a shallow baking
pan. Bake at 350°F (175°C) for 15 to 20 minutes or until
oats are lightly browned, stirring occasionally. Cool.
