Name: Gougeres Tea Sandwiches With Mint, Date Paste, and Goat Cheese
Prep time: 5 min
Total time: 5 min
Yield: About 30 tea sandwiches
Cuisine: American, North African
Ingredients: 1 recipe Gougeres; 1 cup raw pecans; 8 ounces Medjool dates; 3/4 cup cold water; Juice of 1 lemon; kosher salt and Freshly ground black pepper; 8 ounces fresh goat cheese (aka chevre); 60 fresh mint leaves

Gougeres Tea Sandwiches With Mint, Date Paste, and Goat Cheese

Aida Mollenkamp

Founder and Editor-in-Chief, Salt & Wind

Skill

Intermediate

Course

Appetizer, Lunch, Sandwich

Cuisine

American, North African

Ingredients

Hands-On Time

5 minutes

Total Time

5 minutes

Yield

About 30 tea sandwiches

Servings

8 to 12

Diet

Vegetarian

Gougeres Tea Sandwiches With Mint, Date Paste, and Goat Cheese | https://saltandwind.com

One of the best parts about tea sandwiches? The small bite-sized serving makes it the perfect chance to put really interesting flavors together and somehow (the cuteness? the small size?) means people give it a go when they otherwise might not. These sandwiches — made with sweet date paste, fresh mint, and tangy goat cheese on a cheee puff "bun" — are out of the ordinary but totally intriguing.

Ingredients

1 recipe Gougeres
made without pancetta and thyme
1 cup raw pecans
8 ounces Medjool dates
pitted
3/4 cup cold water
Juice of 1 lemon
kosher salt and Freshly ground black pepper
8 ounces fresh goat cheese (aka chevre)
room temperature
60 fresh mint leaves

For the date paste: Combine dates, lemon juice and water in a small saucepan and cook until dates are soft, about 15 minutes. Stir to mash. Cool completely.

Date paste can be made up to 2 days ahead.

To assemble sandwiches: Slice all the gougeres in half so that the can be used like sandwiches. Spread a spoonfull of each the date paste and room temperature on all the sandwiches. Pile a few mint leaves onto each gougere, close with a toothpick, and serve.

Did you know we lead boutique food and wine tours for food lovers? Come join our next Salt & Wind trip!

P.S. If you liked this story, you'll probably like our newsletter too!

P.P.S. Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

Photos by Salt & Wind and This Mess Is Ours

Aida Mollenkamp

Founder and Editor-in-Chief, Salt & Wind

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

Ingredients

Instructions

Footnotes

Gougeres Tea Sandwiches With Mint, Date Paste, and Goat Cheese

Ingredients

Instructions

Footnotes

Aida Mollenkamp

Comments