Herbed Goat Cheese Sandwiches
- 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
- 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 in thin rounds and arrange on half the bread slices.
- Top with the remaining bread.
- Press slightly, trim off the crusts, and cut the sandwiches into halves, thirds, or triangles.
- Per Serving: Calories: 269; Total Fat: 13 grams; Saturated Fat: 8 grams; Protein: 14 grams; Total carbohydrates: 23 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 33 milligrams; Sodium: 636 milligrams
cream cheese, montrachet, garlic, thyme, fresh parsley, milk, kosher salt, freshly ground black pepper, loaves, hothouse cucumber
Taken from www.foodnetwork.com/recipes/ina-garten/herbed-goat-cheese-sandwiches-recipe2.html (may not work)