Goat Cheese and Watercress Tea Sandwiches

By Wewah

2 5 1/2-ounce logs soft fresh goat cheese (such as Montrachet), room temperature
1/2 cup chopped watercress leaves
16 thin slices cinnamon-raisin, date or whole wheat sandwich bread, crusts trimmed
5 tablespoons (about) unsalted butter, room temperature
3/4 cup finely chopped toasted pecans Watercress sprigs (for garnish)

Ingredients

• 2 5 1/2-ounce logs soft fresh goat cheese (such as Montrachet), room temperature
• 1/2 cup chopped watercress leaves
• 16 thin slices cinnamon-raisin, date or whole wheat sandwich bread, crusts trimmed
• 5 tablespoons (about) unsalted butter, room temperature
• 3/4 cup finely chopped toasted pecans Watercress sprigs (for garnish)

Preparation

Step 1

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.)