Creamy Goat Cheese And Cucumber Sandwich Food

CREAMY GOAT CHEESE AND CUCUMBER SANDWICH

Steps:

• In a mini-processor (or if multiplying the recipe, in a food processor fitted with the steel blade), blend together the goat cheese, cottage cheese and yogurt until smooth. Add the sumac and mix together.
• Spread half the cheese mixture on one slice of the bread. Sprinkle with dill. Top with a layer of thinly sliced celery. Top the celery with a layer of cucumber slices. Season if desired with salt and pepper and sprinkle on more dill. Spread the remaining cheese over the top slice of bread and sprinkle the walnuts over the cream so that they stick. Reverse the top slice onto the cucumber layer, press the sandwich gently (not too hard or the cream will ooze out), cut in half and serve.

HERBED GOAT CHEESE SANDWICHES

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.

CUCUMBER AND GOAT CHEESE SANDWICH

Steps:

• Start by cutting the crust off of your bread (this is optional), and cutting your cucumber into very thin slices.
• Start by spreading the cheese on each slice of bread, followed by a layer of cucumbers, and finally a layer of basil leaves. The aim is to evenly distribute each layer to the edge of the bread. You can also make multiple layers if you like.

HERBED GOAT CHEESE SANDWICHES

Steps:

• To make 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 the 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 and press slightly. Cut the sandwiches into halves, thirds, or triangles.

CREAM CHEESE & CUCUMBER FINGERS

Steps:

• Spread the white bread and brown bread with some soft cheese. Season.
• Layer the cucumber on half the bread and sandwich with the other half of the slices. Trim the crusts, then cut each into 4 fingers.

CUCUMBER AND CREAM CHEESE TEA SANDWICHES

Steps:

• Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain.
• In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth.
• Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices.
• Cut crusts from each sandwich and then cut into quarters.

CUCUMBER, POMEGRANATE AND GOAT CHEESE APPETIZERS

Steps:

• Combine optional olive oil and softened goat or cream cheese. Spread evenly onto toast slices. You may mix the dill weed in at this point, but I think it looks prettier when sprinkled on top.
• Sprinkle toasts with pomegranate seeds and gently press them into the cheese (I prefer to add them after the cucumber, but then you have to be careful those carpet-staining seeds don't escape). Arrange approximately 4-6 slices of cucumber (depending on the size of your bread) on each slice of toast. Sprinkle with dill weed.
• Carefully cut each slice in half on the diagonal to make triangles. Serve open-faced on a platter.
• To seed a pomegranate (rinsed & dried): Using a small, sharp knife, slice the "crown" off the top of the pomegranate. Make 4-8 shallow cuts from north to south through the rind. Immerse the whole fruit in a large bowl of water, and gently twist to break the sections apart. Using your fingers, pull the red seeds away from the white pith. Discard everything that floats (most of the pith & peel float, while the seeds sink) and drain into a colander. You may need to remove a few pieces of pith, but there shouldn't be too much.