Appetizers

Herbed Goat Cheese Sandwiches

3 Comments 14 December 2012

I have to admit up front, I’m not a party food type of person. The art of decoratively arranging/cutting/purtying-up appetizers and such is not amongst my set of cooking and preparation skills, and I just don’t have the time, usually, to devote to improving them. So thank goodness most gathering at our home have been close friends and family just as goofy as me! They know what to expect.

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OK, I do have a confession – I needed something really easy to make for today’s post, because it was just me this past weekend while sis blogging partner hied off to go adventuring and all. I tend to pick things, though, that at least sound appealing to me and thankfully this appealed.

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The key to figuring out if that easy recipe is something you will likely enjoy? The ingredients. When in doubt, always pick something with ingredients you love. Here we have thyme, parsley and garlic – we’re off to a great start!

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Ina Garten calls for a stand mixer to be used, but lazykins – that’s me – decided to just mix all the ingredients by hand. I didn’t see the point of lugging around my KitchenAid for sandwich filler, ya know? Not to mention this saves a little on cleanup. Oh to the yeah.

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However, I did see the need to get out our mandolin slicer for the cucumbers. As comes with all mentions of such tools here at Full Fork – my GOD, watch what you’re doing with this thing and don’t slice off your fingertips.

If you’re a good slicer-er, though, just grab a really sharp knife – and my GOD still being careful of those digits – and slice the cucumber as thinly as possible.

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So just set up a sandwich-making station next. Grab your bowl of homemade shmear, the cucumbers, your bread and get to making sandwiches. Spread, plop and smoosh. That’s spread on the goat and cream cheese mixture, plop on some cucumber slices, and smoosh the top piece of bread onto it all. Tadaaaa! You the bomb.

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All that’s left to do is cut them, sans crusts of course, into whatever shape you prefer, place them on a platter and tell your nibblers that they’re welcome. This is one of those things that can be made ahead, too, cuz the flavors meld even better after a little while. Let it come closer to room temp again before spreading onto the bread and enjoy!

Herbed Goat Cheese Sandwiches

from Herbed Goat Cheese Sandwiches by Ina Garten via Food Network

Prep Time: 15 -20 minutes    Level: Easy    Makes: about 40 appetizer sandwiches

For the spread:

  • 8 ounces cream cheese, at room temperature
  • 10 1/2 ounces montrachet or other mild goat cheese, at room temperature
  • 1 1/2 teaspoons minced garlic (2 cloves)
  • 1/2 teaspoon minced fresh thyme leaves
  • 3 tablespoons minced fresh parsley
  • 5 to 6 tablespoons milk, half-and-half or heavy cream
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the sandwiches:

  • 2 loaves 7-grain bread, thinly sliced
  • 1 hothouse cucumber, not peeled

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.

Notes:

Again- make this one ahead! There’s no reason why you shouldn’t save yourself a little time if you are making these for a party, and too, the flavors really taste even better later.

I didn’t buy fancy goat cheese for this. I literally just bought the Publix-branded ones from their deli section marked “goat cheese” and it was aaallll good. And cheap.

This recipe is geared toward a fairly big crowd, but feel free to cut it down if you’re serving just a few. Good thing is it’s easy to do with this one.

On the bread – just use whatever you prefer, grain-filled or not. On the cucumbers –  they tended to want to slip out as I was cutting the sandwiches. If this happens, just gently push them back in.

Author

- who has written 327 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

3 Comments so far

  1. Penny says:

    Adorable! I think I’ll make some of these for my New Year’s crowd.

  2. Nan McCauley says:

    These sound wonderful. I will substitute your spread for my old one when I put it on fancy pumpernickel bread and cucumber slices. It’s crazy, but men love this appetizer even more than women-surprised me. I sprinkle a tiny bit of dill atop my tiny appetizers.


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