GOAT CHEESE AND WATERCRESS SANDWICHES

Goat Cheese and Watercress Sandwiches image

Provided by Kimberly Kennedy

Yield Makes 16 triangular half sandwiches

Number Of Ingredients 7

1/2 cup chopped watercress leaves
2 logs soft, fresh goat cheese (such as Montrachet), at room temperature
Kosher salt
16 thin slices sourdough or whole wheat sandwich bread, crusts removed
5 tablespoons unsalted butter, at room temperature
3/4 cup toasted walnuts, finely chopped
Watercress sprigs (to garnish platter)

Steps:

1. In a medium bowl, fold chopped watercress leaves into goat cheese. Season to taste with salt. Spread mixture evenly over eight slices of bread. Top with remaining eight slices. Butter edges of sandwiches. Cut diagonally in half to make sixteen triangles.
2. Place walnuts on a plate. Dip buttered edges of sandwiches into nuts. Arrange sandwiches on a platter. Garnish with watercress sprigs.
Sandwiches can be made up to four hours ahead. Cover with plastic wrap and chill.