Open-Faced Tomato Sandwiches with Creamy Cucumber Spread
This spread is great on toasted bagels, or served as an appetizer with crackers.
You can make the sandwiches right away, but the flavor of the spread really improves if you have the time to refrigerate overnight.
- Prep Time: 30
- Total Time: 30
- Yield: 3 Servings 1x
- 2 cucumbers, seeds removed, diced (about 2 cups)
- 8-oz almond milk cream cheese (Kite Hill), softened
- 1 small red onion, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons white wine vinegar
- Extra-virgin olive oil
- 1 tablespoon nutritional yeast
- 1/8 teaspoon lactic acid (optional)
- Coarse salt and fresh ground black pepper
- 6 thick rustic white bread slices
- 1 large fresh tomato, cut into 1/4-inch-thick slices
- Chives, chopped
- Toss chopped cucumber with salt and place in a colander to drain – about 30 minutes. Blot off extra moisture and salt.
- Stir together cream cheese, cucumbers, red onion, dill, mint, lemon juice, vinegar, 2 tablespoons olive oil, nutritional yeast and lactic acid (if using). Add salt and pepper to taste.
- For best flavor, cover and refrigerate overnight.
- Heat large skillet over medium heat. Brush olive oil on each slice of bread. Place olive oil side down in heated skillet to toast. Brush side facing up with more olive oil and flip to toast second side.
- Spread about 1/2 cup of the cucumber mixture onto each slice of toasted bread. Top with 2 to 3 tomato slices, and drizzle each with olive oil. Sprinkle tomatoes with chives, salt, and pepper. Serve immediately.