Goat Cheese And Pecan Tea Sandwiches Recipes

Steps:

• For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick. To make the sandwiches, spread each slice of bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread. Press slightly, trim off the crusts and cut the sandwiches into halves, thirds or triangles. Make these sandwiches in the morning, then cover with damp paper towels and plastic wrap and refrigerate. Cut just before serving.

Steps:

• Stir together goat cheese, cream cheese, pecans, and parsley.
• Spread on 7 bread slices.
• Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices.
• Remove crusts; cut into desired shapes. Serve!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
• Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Steps:

• Place chopped pecans on plate.
• Mix cheese and watercress in a bowl.
• Season with salt and a dash of white pepper.
• Spread mixture evenly over 8 bread slices.
• Top with remaining bread.
• Cut sandwiches diagonally in half.
• Butter all 3 edges of each sandwich triangle.
• Dip buttered edges of sandwiches into pecans.
• Arrange sandwiches on platter.
• Garnish with watercress sprigs.
• These can be made up to 8 hours ahead.
• Cover sandwiches tightly; chill until ready to serve.

Steps:

• 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.)