Recipe by Carapelli® Olive Oil
"Dig into these tasty finger sandwiches at your next afternoon tea. Creamy, rich goat cheese subtly seasoned with dill and garlic will have even your most discerning tea partiers reaching for seconds."
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Carapelli Premium 100% Italian Extra Virgin Olive Oil
soft goat cheese
Zest and juice of 1 lemon
dill, coarsely chopped
garlic, finely grated
sourdough pullman bread, crusts carefully cut off
English cucumber, peeled and thinly sliced
shallot, thinly sliced
Fresh ground pepper and kosher salt to taste
I decided to make this for lunch as I had some goat cheese sitting around, and I am very glad that I did. I made the recipe the same, with the only change being that I used whole wheat bread instead of sourdough, which I didn't have. I imagine sourdough would be great too. What a nice lunch, I had this sandwich with a fresh fruit salad and I will definately make this again. I will deliberately buy goat cheese just for this. Soooooo good.
I made these for a baby shower along with other sandwiches. Everyone raved about the cucumber sandwiches.
This was awesome! The only thing is that it made about double what would fit on 4 sandwiches (So not complaining though) and I only used about 2/3 of the goat cheese called for (because it was sold in 11 oz packages at the store).
Making this easier: Throw it all in the food processor.
Everyone loved them!! I did shortcut the recipe though by using herb goat cheese with a little less oil to make it spreadable. But the recipe is very easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Cucumber and Dill Finger Sandwiches
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 567
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