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Goat Cheese Tea Sandwiches

Goat Cheese Tea Sandwiches

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Goat Cheese Tea SandwichesVegetarian, Breakfast/Brunch

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  • 16 thin slices cinnamon-raisin bread, crusts trimmed
  • ¾ cup finely chopped pecans, toasted
  • 10 oz soft, fresh goat cheese log(s) (such as Montrachet), at room temperature
  • ½ cup chopped watercress leaves
  • 5 tablespoons unsalted butter, softened
  • salt, to taste


To toast nuts, place in a shallow baking pan. Bake at 350° for 15 to 20 minutes or until nuts are lightly browned, stirring occasionally. Cool.

In a medium-sized bowl, mix fresh goat cheese and chopped watercress; season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread.

Cut the sandwiches in half diagonally and then cut in half again. Roll cut edges of each sandwiches in the softened butter.

Place pecans on plate. Dip buttered edges of sandwiches into pecans, gently pressing the pecans into the butter.

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Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im