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  • 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 and chill.)

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