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

  1. Soak the dried tomatoes in the cup of water for 30 minutes.
  2. Peel and slice the cucumbers on the long side to create a cucumber ‘“craquer.” About ½ inch thick.
  3. Chop the fresh tomato into small dices. Do the same with the chive and fresh Italian parsley.
  4. 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.
  5. Once the tomatoes have soaked, drain, and chop them into super small pieces. Add them to the other mixture.
  6. Spread some of the mixture onto the cucumbers slices and serve.
  7. This grain free new style Bruschetta, will be super refreshing for this summer season.
  8. Enjoy!

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