16 thin slices sourdough bread |
cooking spray |
1 cup cooked, cooled whole-grain brown rice blend |
3/4 cup grated cooked beet (about 1 medium) |
1/2 cup panko (japanese breadcrumbs) |
6 tablespoons chopped walnuts, toasted |
1/4 cup chopped fresh flat-leaf parsley |
2 tablespoons finely chopped shallots |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons dijon mustard |
1 large egg |
2 tablespoons olive oil |
1 (3-ounce) log goat cheese, sliced crosswise into 8 slices |
1 cup watercress |