Tartines are open faced little sandwiches that make fabulous appetizers or a perfectly delightful small lunch. This recipe is a wonderful combination of fresh tomatoes, crisp Persian cucumbers, pine nuts and creamy cottage cheese, all served on a hearty, toasted artisan bread.
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This recipe is found in my cookbook “Seasonal Favorites from The Organic Kitchen Cookbook: Autumn Winter Menus”. The book is available in an 80 page hardcover or eBook here.
I use Persian cucumbers in this recipe. They are smaller than most varieties of cucumber and are seedless. The skin is so thin you usually just leave it on, but for this recipe, I peel them.
Helpful hint! I like to place my diced tomatoes on a paper towel to absorb the juices before combining them with the cucumbers. That way the bread doesn’t get soggy.
Toast pine nuts in a pan on medium heat till golden brown. Don’t walk away…just saying’.
Herbs de Provence is a combination of savory, thyme, lavender, rosemary and fennel and it gives these tartines the finishing touch!
Chives add color and flavor.
Gorgeous, healthy and easy…
The Recipe: Cucumber and Tomato Tartines
Cucumber Tomato Tartines ~ The Perfect Appetizer or Lunch
*Helpful hint: if your tomatoes are really juicy, set on a paper towel and allow juices to be absorbed before placing in bowl.
- Artisan bread, sliced ¼ “ thick (or a little thicker if that’s your thing)
- 4 Roma Tomatoes, diced*
- 4 small Persian cucumbers, diced
- 8 oz cottage cheese or goat cheese
- Chives, chopped for garnish
- Sea Salt
- Freshly ground black Pepper
- ⅓ cup toasted Pine Nuts
- Herbs de Provence, to taste
- Place diced vegetables in a bowl. You want approximately equal portions of cucumbers to tomatoes. Lightly season with sea salt and few turns of fresh pepper. Stir and set aside.
- Slice desired amount of bread and brush lightly with olive oil. Heat panini pan or press on medium. When pan is hot place bread olive oil side down and toast till grill marks form.
- Place prepared bread on a plate and spread with cottage cheese, lightly sprinkle with sea salt and pepper, top with veggies allowing some to spill onto plate. Sprinkle with pine nuts, chives and Herbs de Provence
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Post tags: vegetarian, vegetables