These little mini tea sandwiches can be made a day ahead and stored in the fridge. They make a light little snack or appetizer and can easily be made for a crowd. Great for the holidays or any other celebration.
Herb Goat Cheese Sandwiches
serving 40 - 45 sandwiches
8 ounces cream cheese, at room temperature
10 ½ ounces mild goat cheese, at room temperature
1 ½ teaspoons minced garlic (2 cloves)
½ teaspoon minced fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons milk, half-and-half or heavy cream
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 loaves 7-grain bread, thinly sliced
1 hothouse cucumber, not peeled
For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
To make the sandwiches, spread each slice of bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread. Press slightly, trim off the crusts and cut the sandwiches into halves, thirds or triangles.
Make these sandwiches in the morning, then cover with damp paper towels and plastic wrap and refrigerate (I made mine a day in advance and they were perfect, just wrap them very well). Cut just before serving.