By Angela Denstad Stigeler
You’ll want to set aside a little time for Mom this weekend to thank her for all she does. Whether you surprise her with brunch, an outdoor lunch, or a light meal any time of day, these tea sandwiches are sure to please. Topped with greens and strawberries, they’re pretty, healthy, and a fresh taste of the season. Tangy goat cheese is an elegant upgrade from other soft cheeses which pairs well with peppery arugula and sweet berries. These work nicely aside any number of things, from egg dishes to salmon, to grilled chicken, or a seasonal cream soup. You can even turn this side into a main course salad by keeping the goat cheese toasts on the side and adding extra greens and candied nuts to the berries. So keep on mom’s good side by offering her these charming canapés, or treat her to the full salad version, if you prefer only a good side.
Strawberry, Goat Cheese and Arugula Sandwiches
½ a baguette or French-style bread
4 ounces fresh goat cheese (chèvre)
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/8 teaspoon salt
freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1 cup arugula leaves
1 cup sliced fresh strawberries
4 teaspoons fresh snipped chives
Slice the bread into 8-12 slices. Toast, if desired, and spread each with about a tablespoon of goat cheese.
Combine the vinegar, mustard, honey, salt and pepper in a large bowl. Slowly whisk in the olive oil until well-combined and slightly thickened. Dip the arugula leaves into the dressing to lightly coat them before arranging them on the sandwiches. Add the sliced strawberries and chives to the remainder of the dressing and stir to coat. Arrange the strawberries on top of the arugula. Serve at room temperature.