CREAMY GOAT CHEESE AND CUCUMBER SANDWICH
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
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
GOAT CHEESE AND CUCUMBER SANDWICHES
Enjoy these cheesy cucumber sandwiches that are ready in just 10 minutes - perfect for lunch.
Provided by Pillsbury Kitchens
Categories Lunch
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In small bowl, combine goat cheese, mint, parsley, chives and salt; blend well.
- Spread mixture on 2 slices of the bread. Top with cucumbers and remaining slices of bread.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 20 mg, Fiber 6 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 660 mg, Sugar 2 g
CUCUMBER GOAT CHEESE SANDWICHES
Break out your favorite cookie cutters to make these easy and festive little cucumber goat cheese sandwiches! Perfect for Mother's Day or tea time.
Provided by Kate Morgan Jackson
Categories Appetizer
Time 25m
Number Of Ingredients 5
Steps:
- Mix together cheeses and chives. Taste and season with salt and pepper if you think it needs it.
- Spread 12 slices of bread with the cheese mixture. Layer the cucumber slices on top, layering them just a little bit on the sides. If you want a few sandwiches that aren't open-faced, top 6 of them with the remaining slices of bread.
- Using your favorite small cookie cutter, press down through the sandwiches until they are fully cut through.
- Arrange on a pretty plate - these are perfect with a cup of tea or a glass of white wine!
Nutrition Facts : Calories 60 calories, Sugar 1 g, Sodium 91.9 mg, Fat 3 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 6.1 g, Fiber 0.4 g, Protein 2.2 g, Cholesterol 7 mg
HERBED GOAT CHEESE SANDWICHES
Steps:
- To make 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 the 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 and press slightly. Cut the sandwiches into halves, thirds, or triangles.
Nutrition Facts : Calories 269 calorie, 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
HERBED GOAT CHEESE SANDWICHES
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 15m
Yield 40 to 45 sandwiches
Number Of Ingredients 10
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
CUCUMBER GOAT CHEESE SPREAD
Steps:
- In a food processor purée 1/2 cup cucumber with goat cheese, zest, and lemon juice until almost smooth. In a bowl stir together cucumber mixture, remaining cucumber, tarragon, 1 tablespoon onion, and pepper. Spread may be made 2 days ahead and chilled, covered. Let spread soften and stir it before serving. Sprinkle spread with remaining tablespoon onion.
- Serve spread with toasts or crackers.
WARM GOAT CHEESE SANDWICHES
Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.
Provided by Alesa
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
- Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 25.3 g, Cholesterol 38 mg, Fat 25.5 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 11.2 g, Sodium 793.7 mg, Sugar 5.1 g
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