Best Cucumber Radish And Watercress Sandwiches With Truffled Goat Cheese Recipes

Herbed Cheese Cucumber and Radish Tea Sandwiches image

Provided by Trisha Yearwood

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 ounces cream cheese, at room temperature
2 ounces fresh goat cheese, at room temperature
3 tablespoons butter, at room temperature
2 tablespoons grated Parmesan
2 teaspoons freshly squeezed lemon juice
1 small clove garlic, crushed
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill, plus sprigs for garnish
Kosher salt and freshly ground black pepper
6 slices crustless white sandwich bread, cut into quarters
1 Persian cucumber, thinly sliced
4 breakfast radishes, thinly sliced

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.

Cucumber, Radish, Watercress Sandwiches With Goat Cheese Recipe image

Provided by á-170456

Number Of Ingredients 6

9 ounces soft fresh goat cheese
1/2 cup chopped watercress
1 teaspoon truffle oil
12 thin slices white bread
1 bunch radishes very thinly sliced
1/2 English hothouse cucumber peeled, sliced thin

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.