Saturday, June 11, 2011

Herbed Goat Cheese Tea Sandwiches

I needed an appetizer for an afternoon barbecue that could be made ahead, travel well and served as everyone returned from a day of exploring Ocean Grove, NJ.  Tea sandwiches seemed like the perfect option. 
The recipe is a variation of Ina Garten’s Herbed Goat Cheese Sandwiches from Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun. I switched out thyme and parsley and used basil and rosemary which I had on hand. 
These were great, easy to make and tasted fresh made after an hour drive and 5 hours in a refrigerator.  And I had about half of the cheese spread left over for another use. 

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Herbed Goat Cheese Tea Sandwiches Recipe

Serves : 12- 16 as appetizer       (with extra spread)            Prep Time:   20 min                               Cook Time: 0 min
For the Spread:
8 ounces cream cheese, room temperature
11 ounces mild goat cheese, at room temperature
2 cloves minced garlic
1/2 teaspoon minced fresh rosemary leaves – chopped
2 tablespoons of fine chopped fresh basil (I used 1 frozen cube with olive oil)
4 tablespoons skim milk
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

½ English Cucumber
1 loaf of dark German whole wheat bread, crusts removed

To make the spread: Place the cream cheese, goat cheese, garlic, basil, rosemary, 4 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.

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