Goat Cheese and Tapenade Sandwich Stacks

Roast-Beef-Tea-Sandwiches-Recipe

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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Ingredients
  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
Instructions
  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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Ingredients
  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
Instructions
  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.
Notes
  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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