SUNDRIED TOMATO BRUSCHETTA ON CUCUMBER BED
By: Rose Marie Jarry, Master Chef at Kronobar
15 minutes + 30 minutes of soaking time. 2 servings, gluten-free, vegan, raw.
Ingredients
- 2 large Lebanese cucumbers or 2 regular field cucumbers
- 1 whole tomato, not too ripe
- ½ cup sun dried tomato
- 1 cup water
- ½ cup fresh Italian parsley
- 1 tablespoon creamed coconut paste
- 2 tablespoons olive oil
- 2-3 drops apple cider vinegar
- 1 tablespoon chives, chopped
- 1 teaspoon fresh thyme herbs
- Sea salt and pepper
Directions
- Soak the dried tomatoes in the cup of water for 30 minutes.
- Peel and slice the cucumbers on the long side to create a cucumber ‘“craquer.” About ½ inch thick.
- Chop the fresh tomato into small dices. Do the same with the chive and fresh Italian parsley.
- Mix all the ingredients in a bowl; make sure that the coconut creamed paste is soft enough to be able to homogenize all the ingredients together.
- Once the tomatoes have soaked, drain, and chop them into super small pieces. Add them to the other mixture.
- Spread some of the mixture onto the cucumbers slices and serve.
- This grain free new style Bruschetta, will be super refreshing for this summer season.
- Enjoy!
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