Indulge in a delightful culinary journey with our tantalizing goat cheese and watercress sandwiches! These sandwiches are a harmonious blend of flavors and textures, featuring creamy goat cheese, peppery watercress, and a hint of tang from the lemon-herb dressing. Served on soft, fluffy bread, each bite offers a perfect balance of flavors and a symphony of textures.
Our curated collection of recipes provides you with a variety of options to suit your preferences. From the classic combination of goat cheese and watercress to the unique twist of adding avocado or roasted red peppers, these recipes offer something for every palate. Whether you're looking for a quick and easy lunch or a sophisticated appetizer, our goat cheese and watercress sandwiches are sure to impress.
So, embark on this culinary adventure and discover the perfect goat cheese and watercress sandwich recipe for you. With step-by-step instructions and helpful tips, we'll guide you through the process of creating this delectable dish that will leave you craving more.
TASTY WATERCRESS AND GOAT CHEESE TEA SANDWICHES
Make and share this Tasty Watercress and Goat Cheese Tea Sandwiches recipe from Food.com.
Provided by rsarahl
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place chopped pecans on plate.
- Mix cheese and watercress in a bowl.
- Season with salt and a dash of white pepper.
- Spread mixture evenly over 8 bread slices.
- Top with remaining bread.
- Cut sandwiches diagonally in half.
- Butter all 3 edges of each sandwich triangle.
- Dip buttered edges of sandwiches into pecans.
- Arrange sandwiches on platter.
- Garnish with watercress sprigs.
- These can be made up to 8 hours ahead.
- Cover sandwiches tightly; chill until ready to serve.
Nutrition Facts : Calories 418.9, Fat 28.5, SaturatedFat 13.8, Cholesterol 49.9, Sodium 405.4, Carbohydrate 29.6, Fiber 3.2, Sugar 4.4, Protein 13.6
ROASTED PEPPER AND GOAT CHEESE SANDWICHES
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 500 degrees F.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
- To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.
GOAT CHEESE AND WATERCRESS SANDWICHES
Provided by Kimberly Kennedy
Categories Cheese Dairy Herb Nut No-Cook Vegetarian Quick & Easy
Yield Makes 16 triangular half sandwiches
Number Of Ingredients 7
Steps:
- 1. In a medium bowl, fold chopped watercress leaves into goat cheese. Season to taste with salt. Spread mixture evenly over eight slices of bread. Top with remaining eight slices. Butter edges of sandwiches. Cut diagonally in half to make sixteen triangles.
- 2. Place walnuts on a plate. Dip buttered edges of sandwiches into nuts. Arrange sandwiches on a platter. Garnish with watercress sprigs.
- Sandwiches can be made up to four hours ahead. Cover with plastic wrap and chill.
HERBED GOAT CHEESE SANDWICHES
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 15m
Yield 40 to 45 sandwiches
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 269, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 33 milligrams, Sodium 636 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 14 grams, Sugar 7 grams
RIB EYES WITH GOAT CHEESE, MEYER LEMON-HONEY MUSTARD AND WATERCRESS
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature.
- Preheat the grill for high direct and indirect heat.
- Whisk together the honey, Dijon mustard, whole grain mustard and lemon juice in a small bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Mix together the cheese, herbs and olive oil in a bowl until combined and season with salt and pepper. Refrigerate until ready to use.
- Brush the steaks with canola oil and sprinkle liberally with salt and pepper. Grill over direct heat until slightly charred, about 5 minutes. Flip the steaks and move it away from the coals, close the cover and grill until an instant-read thermometer inserted into the center registers 135 degrees F, about 10 minutes. Remove from the grill to a cutting board.
- Top the steaks with the goat cheese and drizzle with the vinaigrette. Scatter the watercress over the tops, and then finish with a good drizzle of olive oil. Garnish the platter with the grilled lemon halves.
WATERCRESS RISOTTO WITH GOAT'S CHEESE
Enjoy springtime in a bowl with a vibrant watercress risotto with a goat's cheese and hazelnut topping that complements the earthy flavours of the watercress
Provided by Esther Clark
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.
- Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite - you may not need all the stock.
- Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.
- Top with the crumbled goat's cheese, toasted hazelnuts, reserved watercess and a drizzle of olive oil.
Nutrition Facts : Calories 797 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.8 milligram of sodium
ROASTED PEPPER AND GOAT CHEESE SANDWICH
Travel sandwiches require good keeping properties. The ingredients have to hold up for hours at room temperature and can't be too moist, or the bread will become soggy and fall apart. In deference to fellow travelers, I choose fillings that taste great but aren't pungent. (Garlic aioli has a place in my life, but it's not within the confines of an airplane.)
Provided by Martha Rose Shulman
Categories dinner, for one, lunch, quick, sandwiches, main course
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- If using whole wheat bread, lightly toast it. This will prevent sandwich from becoming soggy. If using a roll with a hard crust, there is no need to toast.
- In a bowl, mash goat cheese with a fork or spoon and stir in chopped herbs.
- Spread equal amounts of goat cheese on each slice of bread or on both halves of roll. Top the bottom half with roasted pepper and cover with other slice of bread or half of roll. Cut in half if using bread, or into quarters if using a ciabatta roll. Wrap each piece tightly in plastic if transporting. The sandwich keeps well for 2 days.
Nutrition Facts : @context http, Calories 819, UnsaturatedFat 3 grams, Carbohydrate 114 grams, Fat 13 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 1344 milligrams, Sugar 11 grams
GOAT'S CHEESE & WATERCRESS QUICHE
A goat's cheese and watercress quiche that's gluten-free and truly flavoursome
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.
- Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won't shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.
- For the filling, fry the onion in the oil until just soft, add the watercress and cook until just wilted. Beat the eggs and milk and stir in the watercress mixture and goat's cheese.
- Season and if you like, add a pinch of nutmeg. Put the flan tin on a bakingsheet and bake the pastry blind for 5 minutes. Add the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.
Nutrition Facts : Calories 584 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 55 grams carbohydrates, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.17 milligram of sodium
SMOKED SALMON SANDWICH WITH GOAT CHEESE
At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 10m
Yield One serving
Number Of Ingredients 9
Steps:
- In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
- Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sandwiches.
- Don't be afraid to experiment with different types of bread. A variety of breads can add different flavors and textures to your sandwiches.
- Be generous with the fillings. The more fillings you use, the more flavorful your sandwiches will be.
- Press the sandwiches firmly before serving. This will help them hold together better.
- Serve the sandwiches immediately. This will ensure that they are at their best.
Conclusion:
Goat cheese and watercress sandwiches are a delicious and easy-to-make lunch option. They are perfect for picnics, potlucks, or a quick meal at home. With a few simple ingredients, you can create a sandwich that is both flavorful and satisfying. So next time you are looking for a new sandwich recipe, give goat cheese and watercress a try. You won't be disappointed!
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