Best Cucumber Goat Cheese Sandwiches Pair Wroasted Sweet Potato And Apple Soup Recipes

HERBED GOAT CHEESE SANDWICHES

Herbed Goat Cheese Sandwiches image

Provided by Ina Garten Bio & Top Recipes

Time 15m

Yield 40 to 45 sandwiches

Number Of Ingredients 10

Ingredients

8 ounces cream cheese, at room temperature
10 1/2 ounces montrachet or other mild goat cheese, at room temperature
1 1/2 teaspoons minced garlic (2 cloves)
1/2 teaspoon minced fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons milk, half-and-half or heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 loaves 7-grain bread, thinly sliced
1 hothouse cucumber, not peeled

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.

Nutrition Facts : Calories 269, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 33 milligrams, Sodium 636 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 14 grams, Sugar 7 grams

CREAMY GOAT CHEESE AND CUCUMBER SANDWICH

Creamy Goat Cheese and Cucumber Sandwich image

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

Ingredients

1 ounce goat cheese
1/4 cup (1 ounce) low-fat cottage cheese
1/2 tablespoon plain low-fat yogurt (more if needed)
1/4 teaspoon sumac (to taste)
2 slices pumpernickel, black bread or whole wheat country bread
Chopped fresh dill
1/2 tender celery stick from the heart, sliced very thin on the diagonal
1/2 Persian cucumber or 1/4 European cucumber, sliced very thin on the diagonal
Salt and freshly ground pepper to taste
3 walnut halves (1 1/2 whole walnuts), finely chopped

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