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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Open Faced Tomato Sandwich with Creamy Spread Recipe

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This recipe for Open Faced Tomato Sandwich with Creamy Spread is from Jackie's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8-oz.) pkg. cream cheese, softened
2 cucumbers, seeds removed, diced (about 2 cups)
1/4 cup finely chopped red onion
2 1/2 teaspoons chopped fresh dill
2 1/2 teaspoons chopped fresh mint
2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
1 teaspoon kosher salt, plus more for serving
1/2 teaspoon black pepper, plus more for serving
6 Texas Toast slices or other thick white bread slices, toasted
1 1/2 to 1 3/4 lb. assorted fresh tomatoes (about 3 large), cut into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
Thinly sliced chives
Directions:
Directions:

Step 1
Stir together cream cheese, cucumbers, red onion, dill, mint, lemon juice, vinegar, salt, and pepper in a medium bowl until well combined.

Step 2
Spread about 1/4 cup of the cucumber mixture onto each slice of the toasted bread. Top each with 2 to 3 tomato slices, and drizzle each with 1 teaspoon olive oil. Sprinkle tomatoes with chives, salt, and pepper. Serve immediately.

 

 

 

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