Oven-roasted sweet potato and grated carrot impart marvelous taste, texture, and color to a luscious sandwich filling made with one part cream cheese and two parts goat cheese. Pictured with our Balsamic Fig & Pork Crostini and Butternut Squash & Mushroom Tartlets.
Herbed Goat Cheese, Carrot & Sweet Potato Tea Sandwiches
Serves: 16
Ingredients
- 1 cup finely diced peeled sweet potato
- 2 teaspoons olive oil
- 1⁄2 teaspoon fine sea salt
- 4 ounces goat cheese, softened
- 2 ounces cream cheese, softened
- 1⁄4 cup grated carrot
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 8 slices seeded wheat bread
Instructions
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a small bowl, stir together sweet potato, olive oil, and salt. Spread sweet potato mixture in an even layer on prepared baking sheet.
- Bake until lightly golden and tender, 7 to 10 minutes. Let cool completely on baking sheet.
- In a small bowl, stir together goat cheese, cream cheese, carrot, parsley, and thyme until well combined. Stir in cooled sweet potato.
- Spread cheese mixture in an even layer onto 4 bread slices. Top with remaining bread slices to make 4 whole sandwiches. Using a long, serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches to make 4x2-inch rectangles. Cut each sandwich into 2 (2-inch) squares. Cut each square in half diagonally to create a total of 16 triangular sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
I can’t wait to try this. I was trying to find another vegetarian recipe. Thank you.