Goat Cheese and Watercress Sandwiches1/2 cup chopped watercress leaves 2 5 1/2-ounce logs soft, fresh goat cheese (such as Montrachet), at room temperature Kosher salt 16 thin slices sourdough or whole wheat sandwich bread, crusts removed 5 tablespoons unsalted butter, at room temperature 3/4 cup toasted walnuts, finely chopped Watercress sprigs (to garnish)
In a medium bowl, fold chopped walnuts leaves into goat cheese. Season to taste with salt. Spread mixture evenly over eight slices of bread. Top with remaining eight slices. Butter edges of sandwiches. Cut diagonally in half to make sixteen triangles. Place walnuts on a plate. Dip buttered edges of sandwiches into nuts. Arrange sandwiches on a platter. Garnish with watercress sprigs.
Makes 16 triangular half sandwiches
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