Cucumber Radish Watercress Sandwiches With Goat Cheese Recipes

WATERCRESS, CUCUMBER AND FETA SANDWICHES (PERSIAN PIADINE)

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• Whisk together the yogurt, chopped mint and 1 teaspoon of the olive oil in a small bowl and set the yogurt dressing aside.
• In a large bowl, toss the watercress, torn basil leaves, dill sprigs, chives, scallions, cucumber, radishes, feta cheese and walnuts together with the lemon juice, to taste. Season the salad with salt and pepper.
• Lay the lavash on a baking tray and toast bread on the center rack until warmed through, 2 to 3 minutes per side.
• To serve, mound the salad on one side of the warm bread and drizzle with the yogurt sauce. Fold the bread over the salad and slice the sandwiches in half on the bias. Serve immediately.

HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES

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.

GOAT CHEESE AND WATERCRESS TEA SANDWICHES

Steps:

• 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; chill.)

CREAMY GOAT CHEESE AND CUCUMBER SANDWICH

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.

CUCUMBER SANDWICHES III

Steps:

• In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight.
• Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

CUCUMBER, RADISH, AND WATERCRESS SANDWICHES WITH TRUFFLED GOAT CHEESE

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.

CUCUMBER-GOAT-CHEESE DIP WITH RADISHES AND SCALLIONS

Steps:

• Place the goat cheese in a medium-size mixing bowl. Gradually whisk in the cucumber juice until smooth. Stir in the diced cucumber, radishes, scallions and mint. Season with the salt and pepper. Refrigerate until cold. Use as a dip for vegetables or as a dressing for salads and sandwiches.

CUCUMBER, RADISH, WATERCRESS SANDWICHES WITH GOAT CHEESE RECIPE

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.

WATERCRESS SANDWICHES

Steps:

• The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
• Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
• Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
• Serve the sandwiches on a tray decorated with the extra watercress sprigs.

TASTY WATERCRESS AND GOAT CHEESE TEA SANDWICHES

Steps:

• Place chopped pecans on plate.
• Mix cheese and watercress in a bowl.
• Season with salt and a dash of white pepper.
• Spread mixture evenly over 8 bread slices.
• Top with remaining bread.
• Cut sandwiches diagonally in half.
• Butter all 3 edges of each sandwich triangle.
• Dip buttered edges of sandwiches into pecans.
• Arrange sandwiches on platter.
• Garnish with watercress sprigs.
• These can be made up to 8 hours ahead.
• Cover sandwiches tightly; chill until ready to serve.