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 Download for recipe)
Garnish: fresh spinach leaves, sliced cherry tomatoes, and 24 bamboo picks
• 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.
Pictured with Roast Beef and Horseradish Tea Sandwiches