Rounds of pumpernickel and wheat bread give this tea sandwich contrast when stacked with crème fraîche and Green Olive Tapenade.
Goat Cheese and Tapenade Sandwich Stacks
2014-08-01 21:12:46
Yield: 24 sandwiches • Preparation: 20 minutes
Ingredients
- 1 (4-ounce) package goat cheese, softened
- ½ cup crème fraîche
- 24 slices pumpernickel bread
- 12 slices wheat bread
- 1 recipe Green-Olive Tapenade (see below)
- Garnish: fresh spinach leaves, sliced cherry tomatoes, and 24 bamboo picks
Instructions
- In a medium bowl, combine goat cheese and crème fraîche. Beat at medium speed with an electric mixer until smooth. Set aside.
- Using a 2½-inch round cutter, cut 2 rounds from each bread slice. Spread approximately 1½ teaspoons cheese mixture onto 1 pumpernickel round. Top with 1 wheat round. Spread approximately 1 tablespoon Green-Olive Tapenade on wheat round, then top with another pumpernickel round. Repeat with remaining ingredients.
- Garnish each sandwich stack with fresh spinach, 1 slice cherry tomato, and a bamboo pick, if desired.
TeaTime Magazine https://teatimemagazine.com/
Green-Olive Tapenade
2014-08-01 21:16:53
Yield: approximately 1 cup • Preparation: 10 minutes • Refrigerate: 2 hours
Ingredients
- 1 cup pitted green olives without pimiento, drained and roughly chopped
- 2 tablespoons drained and chopped capers
- 2 teaspoons minced garlic
- 2 teaspoons brandy
- 1 teaspoon olive oil
- ½ teaspoon anchovy paste
- ½ teaspoon fresh lemon zest
Instructions
- In the work bowl of a food processor, combine olives, capers, garlic, brandy, olive oil, anchovy paste, and lemon zest. Pulse until combined and finely chopped. Cover, and refrigerate for at least 2 hours before using.
Notes
- • Tapenade may be refrigerated in an airtight container for up to 3 days.
TeaTime Magazine https://teatimemagazine.com/
