CUCUMBER AND SUNDRIED TOMATO “SANDWICHES”
- 1 large cucumber, chilled
- 120 grams / 1/2 cup sun-dried tomato spread, chilled
- 67 grams / 3 tablespoons crumbled chèvre (goat cheese)
- A few basil leaves
Make lines or indentations lengthwise down cucumber at 1/4-inch intervals, using vegetable peeler or tines of fork. Cut cucumber into slices, 1/4 inch each.
Place on paper towels to drain.
Spread each slice with about spoonfull of tomato spread.
Sprinkle each with the cheese.
Chiffonade basil and sprinkle it on top and cover with second cumcumber slice
Serve immediately, or refrigerate up to 1 hour.
SUNDRIED TOMATO SPREAD
- 27 grams / 1/2 cup of “dry” sundried tomatoes (I make this with the kind in a bag. However, if you can only find the kind in oil, you can use them, but do not rehydrate them in the warm water.)
- 235 ml / 1 cup warm water
- ¼ red onion
- 1 clove of garlic
- 30 ml / 2 tablespoons olive oil
- 15 ml / 1 tablespoon lemon juice
- 10 ml / 2 teaspoons red wine vinegar
Put the sundried tomatoes in a small bowl and cover them with the warm water for 15 minutes.
While the tomatoes soak, chop onions and garlic. Cook in a small pan with a little bit of olive oil until they become translucent.
Take the tomatoes out of the water and chop them up into pieces but save the water they were soaking in.
Put sundried tomatoes, onions, and 2 tablespoons of the water from the tomatoes in a food processor or blender and rough chop. Add the rest of the ingredients and give it another pulse or two. Add a bit the soaking water if it looks a little dry.
Notes: Spread will last a week in the fridge covered if you don’t eat it faster.
Leftover soaking water is a good base for soups and sauces.
Not only is it great on the above recipe, but this is an awesome high flavor condiment for sandwiches.