The Cooler Cuke
26 June 2015
Dear Readers, now that summertime is here in full force, I’m always looking for easy tasteful small bites to make for incoming guests.
This recipe just came across my desk from California Olive Ranch posted by Bon Appetit.
When gathering ingredients PLEASE make an effort to source Persian Cucumbers. They are the “Cooler Cuke” for certain. They’re much smaller and tiny bit sweeter than the average English cuke. Being smaller, this means you only use one or two at a time and the rest of the cuke doesn’t go into the fridge and turn soft before it’s next use. And do steer clear of the regular cuke– you know the big bulky one w/ endless seeds. UGH nothing redeeming about that one– I use those only out of sheer desperation.
New Avocado Toast
Fresh lime juice
Crushed red pepper flakes
Salt and pepper
Sourdough bread (or regular French Baguette)
Season thinly sliced cucumber with fresh lime juice, crushed red pepper flakes, salt, and pepper. Spread toasted sourdough bread with tahini and top with smashed avocado; season with salt and pepper. Top with cucumber and a drizzle of olive oil.
Editor’s note: Toast your bread on a grill if possible. Use Aleaa Hawaiian red sea salt to LITELY finish off each piece. Its a will look gorgeous with the crushed red pepper against the shades of green and is beyond healthy– comprised of 80 different minerals.
Both the Persian cukes and Aleaa salt are available at Trader Joe’s and Whole Foods.
Remember– get creative–let us know how YOUR Avocado Toasts turn out!
This entry was posted on Friday, June 26th, 2015 at 8:31 am and is filed under Bites. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.