Goat Cheese And Watercress Tea Sandwiches Recipe - Cooking Index
Goat Cheese And Watercress Tea Sandwiches Recipe - Cooking Index
The genteel ladies' tea, at which guests wore hats and white gloves and nibbled tiny sandwiches, was very much a part of home entertaining during the thirties. Borrowed from the British, it was a trend that flickered and then died out, but has now come back in homes and hotels across the country. These modern tea sandwiches are more savory than sweet, and would go well with a glass of Sherry if you're in need of something a little stronger than Earl Grey.
Courses: Sandwiches| 11 oz | 312g | Soft fresh goat cheese - (2 logs) - room temperature |
| = (such as Montrachet) | ||
| 1/2 cup | 20g / 0.7oz | Chopped watercress leaves |
| Salt - to taste | ||
| 16 | Thin slices cinnamon-raisin, date or | |
| Whole-wheat sandwich bread - crusts trimmed | ||
| 5 tablespoons | 75ml | Unsalted butter - (about) - room temperature |
| 3/4 cup | 109g / 3.8oz | 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.)
This recipe yields 8 servings.
Source:
Bon Appetit, September 1999
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