Goat Cheese and Watercress Tea Sandwiches

Dainty tea sandwiches spread with creamy, mildly tangy goat cheese, chopped watercress and finely chopped toasted pecans on cinnamon-raisin, date nut or whole wheat bread.

Recipe Ingredients:

2 (5.5-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 nut or whole wheat sandwich bread, crusts trimmed
Approximately 5 tablespoons unsalted butter, softened
3/4 cup finely chopped toasted pecans*
Watercress sprigs, for garnish

Cooking Directions:

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 in a preheated oven at 350°F (175°C) for 15 to 20 minutes or until oats are lightly browned, stirring occasionally. Cool.