Goat Cheese and Tapenade Sandwich Stacks


Rounds of pumpernickel and wheat bread give this tea sandwich contrast when stacked with crème fraîche and Green Olive Tapenade.

Goat Cheese and Tapenade Sandwich Stacks
Yield: 24 sandwiches • Preparation: 20 minutes
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  1. 1 (4-ounce) package goat cheese, softened
  2. ½ cup crème fraîche
  3. 24 slices pumpernickel bread
  4. 12 slices wheat bread
  5. 1 recipe Green-Olive Tapenade (see below)
  6. Garnish: fresh spinach leaves, sliced cherry tomatoes, and 24 bamboo picks
  1. In a medium bowl, combine goat cheese and crème fraîche. Beat at medium speed with an electric mixer until smooth. Set aside.
  2. 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.
  3. Garnish each sandwich stack with fresh spinach, 1 slice cherry tomato, and a bamboo pick, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
Green-Olive Tapenade
Yield: approximately 1 cup • Preparation: 10 minutes • Refrigerate: 2 hours
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  1. 1 cup pitted green olives without pimiento, drained and roughly chopped
  2. 2 tablespoons drained and chopped capers
  3. 2 teaspoons minced garlic
  4. 2 teaspoons brandy
  5. 1 teaspoon olive oil
  6. ½ teaspoon anchovy paste
  7. ½ teaspoon fresh lemon zest
  1. In the work bowl of a food processor, combine olives, capers, garlic, brandy, olive oil, anchovy paste, and lemon zest. Pulse until combined and finely chopped. Cover, and refrigerate for at least 2 hours before using.
  1. • Tapenade may be refrigerated in an airtight container for up to 3 days.
TeaTime Magazine https://www.teatimemagazine.com/
Pictured with Roast Beef and Horseradish Tea Sandwiches

From TeaTime September/October 2010


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