Goat Cheese and Watercress Tea Sandwiches
Dainty tea sandwiches spread with creamy, mildly tangy goat cheese, chopped watercress and finely chopped toasted pecans on cinnamon-raisin, date nut or whole wheat bread.
2 (5.5-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 nut or whole wheat sandwich bread, crusts trimmed
Approximately 5 tablespoons unsalted butter, softened
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 in a preheated oven at 350°F (175°C) for 15 to 20 minutes or until oats are lightly browned, stirring occasionally. Cool.