Arugula, Pecan, Pesto, and Goat Cheese Tea Sandwiches

Arugula, Pecan, Pesto, and Goat Cheese Tea Sandwiches
Arugula, Pecan, Pesto, and Goat Cheese Tea Sandwiches (upper)

Arugula, Pecan, Pesto, and Goat Cheese Tea Sandwiches pictured with Mushroom Brie Phyllo Cups.

Arugula, Pecan, Pesto, and Goat Cheese Tea Sandwiches
 
Makes 12
Ingredients
  • ½ (4-ounce) package fresh baby arugula
  • ½ cup chopped toasted pecans, divided
  • ¼ cup finely grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • 1 (8-ounce) package goat cheese, room temperature
  • 1 (3-ounce) package cream cheese, softened
  • 12 slices honey wheat bread, frozen
Instructions
  1. In the work bowl of a food processor, place arugula, ¼ cup pecans, Parmesan, oil, vinegar, salt, pepper, and garlic powder. Pulse until arugula is finely chopped and ingredients are well blended.
  2. In a medium bowl, beat together goat cheese and cream cheese with a mixer at medium-high speed until well combined. Transfer cheese mixture to a pastry bag fitted with a large open star tip (Wilton #1M).
  3. Using a 1¾-inch round cutter, cut 24 rounds from frozen bread slices, discarding scraps.
  4. Spread a thin layer of pesto onto each bread round. Pipe cheese mixture onto pesto side of 12 bread rounds, and sprinkle with remaining ¼ cup
  5. pecans. Top sandwiches with remaining bread rounds, pesto side down. Place on a tray, cover with plastic wrap, and let thaw at room temperature before serving.
Notes
Make-Ahead Tip: Pesto can be made a day in advance. Place pesto in a covered container, coat top of pesto with a thin layer of olive oil, and refrigerate. When ready to use, stir olive oil into pesto. Bread rounds can be cut a day in advance and stored in a resealable

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