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Goat Cheese and Watercress Tea Sandwiches

2 (5 1/2-ounce) logs soft fresh goat cheese (such as Montrachet), room temperature
1/2 cup chopped watercress leaves

Salt to taste
16 thin slices cinnamon-raisin, date or whole wheat sandwich bread, crusts trimmed
5 tablespoons (about) unsalted butter, room temperature
3/4 cup finely chopped toasted pecans*

Watercress sprigs (for garnish)

1. Mix cheese and chopped watercress in medium bowl. Season with salt.
2. Spread mixture evenly over 8 bread slices. Top with remaining bread.
3. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans.
4. Arrange sandwiches on platter. Garnish with watercress sprigs. Cover sandwiches tightly and chill at least 1 hour before serving.

Makes 8 servings.

*To toast nuts, place in a shallow baking pan. Bake at 350*F (175*C) for 15 to 20 minutes or until oats are lightly browned, stirring occasionally. Cool.