Goat Cheese and Watercress Tea Sandwiches

Makes 8 Servings

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

Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture
evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches.
Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of
sandwiches into pecans. Arrange sandwiches on platter. Garnish with watercress
sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly and chill.)
Jenn B aka Mom2Sam and Tiny

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