Herbed Goat Cheese Sandwiches Recipes
HERBED GOAT CHEESE TEA SANDWICHES
Make and share this Herbed Goat Cheese Tea Sandwiches recipe from Food.com.
Provided by abloom69
Categories Lunch/Snacks
Time 20m
Yield 40-45 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 bowl of an electric mixer fitted with paddle attachment.
- Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
- To make sandwiches, spread each slice of bread with the goat cheese spread.
- Slice the cucumber in thin rounds and arrange on half the bread slices.
- Top with remaining bread, press slightly.
- Trim off the crusts, and cut into halves, thirds, or triangles.
Nutrition Facts : Calories 49.5, Fat 4.3, SaturatedFat 2.8, Cholesterol 12.4, Sodium 89, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 2.2
HERBED GOAT CHEESE SANDWICHES
Provided by Ina Garten
Time 15m
Yield 40 to 45 sandwiches
Number Of Ingredients 10
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.
HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES
Categories Sandwich Herb Vegetable Roast Picnic Vegetarian Lunch Goat Cheese Spinach Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
- Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
- Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.
HERB CHEESE TEA SANDWICHES
This sound like they would be wonderful at a shower or a ladies luncheon and also a great way to use garden herbs. Recipe source: Bon Appetit (September 1981)
Provided by ellie_
Categories Lunch/Snacks
Time 15m
Yield 10-12 tea sandwiches
Number Of Ingredients 8
Steps:
- Combine all ingredients except for the bread in a large bowl and blend well.
- Spread filling over half of the bread slices.
- Top with top slice and cut into triangles.
Nutrition Facts : Calories 143.1, Fat 14.8, SaturatedFat 9.2, Cholesterol 41.4, Sodium 150.1, Carbohydrate 1, Fiber 0.2, Sugar 0.6, Protein 2.2
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Cuisine AmericanCategory Side-Dish, SnacksServings 8
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- Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
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- Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.
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