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Saturday, November 26, 2016

Herbed Cucumber Sandwiches

½ medium thin cucumber, about 4" length
½ tsp salt
6 fresh mint leaves
6 large fresh basil leaves
¼ cup butter, softened
8 thin slices white bread
Mint leaves for garnish

Peel cucumber with a vegetable peeler, leaving alternating decorative stripes of the dark green peel. With the slicing disc in place, slice cucumber using the Food Processor. If the cucumber is too wide to fit food chute, try inserting cucumber in the chute from bottom. Place sliced cucumber in a colander and dry cucumber slices flat on paper towels to remove excess juices. With knife blade in place, add mint leaves and basil leaves to bowl of food processor. Process to finely chop. Add butter and blend to make a smooth spread. Using knife, remove crust from bread slices. Add to cheese-vegetable mixture; add tabouli. Stir gently to mix. Chill until served. Spread 1 side of each bread slice with a thin layer of herb butter. Position a fourth of the cucumber slices over buttered layer of each of 4 bread slices. Cover with second bread slice, buttered side down. Cut each sandwich into 4 triangle shaped pieces. Spear with fancy toothpicks and additional mint leaves for garnish, if desired, and arrange on a serving plate.
Makes: 16 (bite size) sandwiches. 

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