Prep 15 mins
Cook 0 mins
This sound like they would be wonderful at a shower or a ladies luncheon and also a great way to use garden herbs. Recipe source: Bon Appetit (September 1981)
- 1⁄2 cup butter, room temperature
- 4 ounces cream cheese, room temperature
- 2 ounces goat cheese, room temperature
- 1 cup parsley, chopped
- 1 cup mixed herbs, chopped (basil, tarragon, rosemary, etc)
- bread, thinly sliced with crusts removed
- Combine all ingredients except for the bread in a large bowl and blend well.
- Spread filling over half of the bread slices.
- Top with top slice and cut into triangles.
Easy, very fresh and light. I made these for New Years' and friends all loved them. I modified it a bit for what I had on hand. I doubled the cheeses but kept the butter the same (Turns out I didn't need to because this makes so much and is so flavorful. I used lots of parsley, a small container of dill from the market, a few sprigs of rosemary (stems removed), a teaspoon of dried lavender, and four medium cloves of garlic that were boiled in water for 60 seconds to make a milder flavor. Salt and pepper to taste. I put all the herbs in the food processor first and then separately blended the butter and cheeses so I could add the herb mixture to taste but ended up using all of the herbs (once processed they were more like a third of a cup- I'm guessing because I wasn't paying attention. Anyhow- it's a great cheese base and you can do anything with it. I served it on whole wheat crust-less bread cut in halves with some chopped radishes inside for crunch.
Is it wrong to make a whole batch for oneself? SO delicious and I love being able to use fresh herbs. I've paired it with cucumber, tomatoes, I'm pretty sure I could eat it straight on a spoon. Thanks again for a wonderful recipe!
i love these sandwiches they are a nice change of pace from the everyday i love them with cukecumbers slices zaar tour 6