Best 3 Herbed Goat Cheese Sandwiches Recipes

Herbed goat cheese sandwiches are a delightful combination of creamy, tangy goat cheese and aromatic herbs, all nestled between slices of soft, fluffy bread. Whether you're looking for a quick and easy lunch option or a tasty snack to enjoy, these sandwiches are sure to hit the spot. From classic recipes featuring fresh herbs like parsley and chives to more adventurous concoctions with sun-dried tomatoes and pesto, there's a herbed goat cheese sandwich out there to suit every palate. So grab a loaf of your favorite bread, some fresh goat cheese, and let's get cooking!

Here are our top 3 tried and tested recipes!

HERBED GOAT CHEESE TEA SANDWICHES

Herbed Goat Cheese Tea Sandwiches image

Make and share this Herbed Goat Cheese Tea Sandwiches recipe from Food.com.

Provided by abloom69

Categories Lunch/Snacks

Time 20m

Yield 40-45 sandwiches

Number Of Ingredients 10

Ingredients

8 ounces cream cheese, room temperature
10 1/2 ounces goat cheese, room temperature
1 1/2 teaspoons garlic, minced
1/2 teaspoon fresh thyme, minced
2 tablespoons fresh parsley, minced
5 tablespoons half-and-half or 5 tablespoons heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon pepper, freshly ground
2 loaves seven-grain bread, thinly sliced
1 English cucumber, not peeled

Steps:

For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in bowl of an electric mixer fitted with paddle attachment.
Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
To make sandwiches, spread each slice of bread with the goat cheese spread.
Slice the cucumber in thin rounds and arrange on half the bread slices.
Top with remaining bread, press slightly.
Trim off the crusts, and cut into halves, thirds, or triangles.

Nutrition Facts : Calories 49.5, Fat 4.3, SaturatedFat 2.8, Cholesterol 12.4, Sodium 89, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 2.2

HERBED GOAT CHEESE SANDWICHES

Herbed Goat Cheese Sandwiches image

Provided by Ina Garten

Time 15m

Yield 40 to 45 sandwiches

Number Of Ingredients 10

Ingredients

8 ounces cream cheese, at room temperature
10 1/2 ounces Montrachet or other mild goat cheese, at room temperature
1 1/2 teaspoons minced garlic (2 cloves)
1/2 teaspoon minced fresh thyme leaves
3 tablespoons minced fresh parsley
5 to 6 tablespoons milk, half-and-half, or heavy cream
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 loaves 7-grain bread, thinly sliced
1 hothouse cucumber, not peeled

Steps:

To make 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 the 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 and press slightly. Cut the sandwiches into halves, thirds, or triangles.

HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES

Herbed Goat Cheese and Roasted-Vegetable Sandwiches image

Categories Sandwich Herb Vegetable Roast Picnic Vegetarian Lunch Goat Cheese Spinach Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

Nonstick vegetable oil spray
2 medium zucchini, each cut lengthwise into 4 slices
1 large red bell pepper, quartered
1 large eggplant, cut crosswise into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
3 teaspoons chopped fresh oregano
3 teaspoons chopped fresh thyme
1 tablespoon red wine vinegar
2/3 cup soft fresh goat cheese, room temperature (about 5 ounces)
1 teaspoon grated lemon peel
8 slices whole grain bread or whole grain rolls
2 cups (packed) baby spinach leaves

Steps:

Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.

Tips:

Use fresh herbs. Fresh herbs will give your goat cheese spread the best flavor. If you can, use herbs from your garden or a local farmers market.
Don't overmix the spread. Overmixing can make the spread too runny. Mix just until the ingredients are combined.
Let the spread chill before serving. This will allow the flavors to meld and develop.
Serve the spread with a variety of accompaniments. This could include crackers, bread, vegetables, or fruit.
Store the spread in a covered container in the refrigerator. It will keep for up to 2 weeks.

Conclusion:

Herbed goat cheese spread is a delicious and versatile appetizer or snack. It's easy to make and can be tailored to your own taste preferences. Serve it with a variety of accompaniments and enjoy!