Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Date | 1 date (24g) medjool | 66 |
| Watercress | 1 cup (34g) | 4 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 5 1/2-ounce logs soft fresh goat cheese (such as Montrachet), room temperature
- 1/2 cup chopped watercress leaves
- 16 thin slices cinnamon-raisin, date or whole wheat sandwich bread, crusts trimmed
- 5 tablespoons (about) unsalted butter room temperature
- 3/4 cup finely chopped toasted pecans
- Watercress sprigs (for garnish)
- =
Directions
Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture evenly over 8 bread slices.
Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate.
Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter. *Garnish with watercress sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly and chill.)