Tartines are open faced little sandwiches that make fabulous appetizers or a perfectly delightful small lunch. These Cucumber Tomato Tartines are 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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Cucumber Tomato Tartines ~ The Perfect Appetizer or Lunch
I serve these flavorful little sandwiches as an appetizer at parties or wedding/baby showers or make them for myself for lunch. It’s a healthy little veggie centric option!
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.
You can use any tomato you wish, so pick your favorite! In late summer when heirlooms are in season it’s nice to mix up the colors. 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’.
The Herbs and Seasonings:
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
*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