Email to Buny      

Sandwich: Goat Cheese & Watercress Tea Sandwiches

Source of Recipe

internet


List of Ingredients

16 thin slices cinnamon-raisin bread crusts trimmed
2 (5 1/2-ounce) logs soft fresh goat cheese (such as Montrachet), room temperature
1/2 cup chopped watercress leaves
Salt to taste
5 tablespoons unsalted butter softened
3/4 cup finely chopped toasted pecans*
Watercress sprigs


Recipe

* To toast nuts, place in a shallow baking pan. Bake at 350*F for 15 to 20 minutes or until nuts are lightly browned, stirring occasionally. Cool.

Carefully cut the crusts from each slice of bread with a sharp knife.

In a medium-size bowl, mix fresh goat cheese and chopped watercress; season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread.

Cut the sandwiches in half diagonally and then cut in half again. Roll cut edges of each sandwiches in the softened butter.

Place pecans on plate. Dip buttered edges of sandwiches into pecans, gently pressing the pecans into the butter.

Arrange sandwiches on platter. Garnish with watercress sprigs.

NOTE: Can be made 8 hours ahead. Cover sandwiches tightly and refrigerate.

Yields 8 whole sandwiches or 16 halves or 32 fourths.