Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

　　

Ingredients

Makes 16 triangular half sandwiches

　　1/2 cup chopped watercress leaves

　　2 logs soft, fresh goat cheese (such as Montrachet), at room temperature

　　Kosher salt

　　16 thin slices sourdough or whole wheat sandwich bread, crusts removed

　　5 tablespoons unsalted butter, at room temperature

　　3/4 cup toasted walnuts, finely chopped

　　Watercress sprigs (to garnish platter)

　　

Step 1

1. In a medium bowl, fold chopped watercress leaves into goat cheese. Season to taste with salt. Spread mixture evenly over eight slices of bread. Top with remaining eight slices. Butter edges of sandwiches. Cut diagonally in half to make sixteen triangles.

　　

Step 2

2. Place walnuts on a plate. Dip buttered edges of sandwiches into nuts. Arrange sandwiches on a platter. Garnish with watercress sprigs.

　　

Step 3

Sandwiches can be made up to four hours ahead. Cover with plastic wrap and chill.

　　Reprinted with permission from The Art and Craft of Entertaining by Kimberly Kennedy, (C) 2005 Atria Books, an imprint of Simon & Schuster, Inc.