Tuesday, June 2, 2009

Goat Cheese, Watercress, Apricot and Walnut Sandwich

This is a complete Frankenrecipe... I got a small bag of watercress from my CSA this week, and, as with the horseradish, wasn't sure what to do with it. It's not something I would ever think to buy, but this is why I like the CSA. It makes us try new things. Did you know watercress actually grows in flowing streams? I didn't. But now I know. And knowing is half the battle.

Anyway, back to the cobbling together of this Frankensandwich. Randy, the farmer from Star Hollow farms, suggested the watercress could be used in a little tea sandwich with cream cheese and lemon. Well, I didn't have any cream cheese. But I did have goat cheese! An Epicurious search returned this recipe for goat cheese and watercress sandwiches... I messed with the recipe a little: instead of raisin bread, I used the croissants we had lying around, but added diced dried apricots to make up for the missing raisins. I also put toasted walnuts in the sandwich, rather than on it (to simplify taking it to work for lunch).

We'll see how the sandwiches go over... Tim, Chuck and I are taking them to work tomorrow.

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