HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
- To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.
WATERCRESS, CUCUMBER AND FETA SANDWICHES (PERSIAN PIADINE)
Steps:
- Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
- Whisk together the yogurt, chopped mint and 1 teaspoon of the olive oil in a small bowl and set the yogurt dressing aside.
- In a large bowl, toss the watercress, torn basil leaves, dill sprigs, chives, scallions, cucumber, radishes, feta cheese and walnuts together with the lemon juice, to taste. Season the salad with salt and pepper.
- Lay the lavash on a baking tray and toast bread on the center rack until warmed through, 2 to 3 minutes per side.
- To serve, mound the salad on one side of the warm bread and drizzle with the yogurt sauce. Fold the bread over the salad and slice the sandwiches in half on the bias. Serve immediately.
Nutrition Facts : Calories 414 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 23 milligrams, Sodium 785 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 14.5 grams, Sugar 4 grams
CREAMY GOAT CHEESE AND CUCUMBER SANDWICH
A creamy goat cheese and cottage cheese blend provides satisfying and comforting flavor. I use sumac to bump up the already satisfying and comforting flavor of the creamy goat cheese and cottage cheese blend that blankets cucumbers, celery and dill. My first choice for bread is pumpernickel, but black bread or whole wheat country bread are also good.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, sandwiches, main course
Time 10m
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- In a mini-processor (or if multiplying the recipe, in a food processor fitted with the steel blade), blend together the goat cheese, cottage cheese and yogurt until smooth. Add the sumac and mix together.
- Spread half the cheese mixture on one slice of the bread. Sprinkle with dill. Top with a layer of thinly sliced celery. Top the celery with a layer of cucumber slices. Season if desired with salt and pepper and sprinkle on more dill. Spread the remaining cheese over the top slice of bread and sprinkle the walnuts over the cream so that they stick. Reverse the top slice onto the cucumber layer, press the sandwich gently (not too hard or the cream will ooze out), cut in half and serve.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 3 grams, TransFat 0 grams
CUCUMBER, RADISH, AND WATERCRESS SANDWICHES WITH TRUFFLED GOAT CHEESE
Categories Sandwich Appetizer No-Cook Vegetarian Quick & Easy Goat Cheese Cucumber Radish Watercress Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 6
Steps:
- Blend goat cheese, watercress, and truffle oil in processor until just combined. Season with salt and pepper. Place bread slices on work surface. Spread each with goat cheese mixture, dividing equally. Set aside 24 radish slices for garnish. Top 6 bread slices with cucumber slices, then remaining radish slices. Sprinkle with pepper. Top with remaining bread slices, cheese side down. (Can be made 2 hours ahead. Wrap individually in paper towels; chill.)
- Trim sandwich crusts. Cut each sandwich into 4 squares. Transfer to platter. Top each with 1 radish slice and serve.
CUCUMBER-GOAT-CHEESE DIP WITH RADISHES AND SCALLIONS
Provided by Molly O'Neill
Categories quick, dips and spreads
Time 10m
Yield Two cups
Number Of Ingredients 8
Steps:
- Place the goat cheese in a medium-size mixing bowl. Gradually whisk in the cucumber juice until smooth. Stir in the diced cucumber, radishes, scallions and mint. Season with the salt and pepper. Refrigerate until cold. Use as a dip for vegetables or as a dressing for salads and sandwiches.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 6 grams, Sodium 325 milligrams, Sugar 2 grams
CUCUMBER, RADISH, WATERCRESS SANDWICHES WITH GOAT CHEESE RECIPE
Provided by á-170456
Number Of Ingredients 6
Steps:
- Blend goat cheese, watercress, and truffle oil in processor until just combined. Season with salt and pepper. Place bread slices on work surface. Spread each with goat cheese mixture, dividing equally. Set aside 24 radish slices for garnish. Top 6 bread slices with cucumber slices, then remaining radish slices. Sprinkle with pepper. Top with remaining bread slices, cheese-side down. (Can be made 2 hours ahead. Wrap individually in paper towels; chill.) Trim sandwich crusts. Cut each sandwich into 4 squares. Transfer to platter. Top each with 1 radish slice and serve. This recipe yields 24 pieces.
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