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
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. (Can
be made 8 hours ahead. Cover sandwiches tightly; chill.)
Makes 8 servings.
Bon App�tit
September 1999 |