Cucumber Bruschetta Hors D’Oeuvres
I love soirees that are heavy on hors d’oeuvres but I never like feeling the big bloat after eating too many bites made with heavy ingredients or with bread. I can’t eat bread anymore due to gluten intolerance (nor do I miss bread really), but I still like to entertain with hors d’oeuvres, whether the whole evening is made of these or whether I serve them before the main meal begins. Cucumber is a favorite go to hors d’oeuvre base and the outcome is a refreshing bite with complex flavors and many uncontrollable “mmm’s,” raised eyebrows and immediate approvals nodded my way. Stroke me, stroke me, I can’t ask for more than that! Anyhow, I prefer to use a European cucumber because the seeds are smaller but I have used a regular cucumber when I could not find the former and it was just as good. This bruschetta dish is immediately elegant and looks good on any plate or wooden board, or whatever you have. And, I as mostly say, super easy to make. I don’t like doing dishes.
- 1 large cucumber peeled and sliced into medium thin rounds that are manageable to handle
- 5 large vine tomatoes seeded and chopped into small pieces
- chopped basil for garnish
- 4 tablespoons of olive oil
- 3 tablespoons of fresh squeezed lime
- vegan mayonnaise
- salt and pepper to taste
In a medium-sized bowl mix chopped tomatoes, olive oil and lime juice. Add salt and pepper to taste. Cover mixture and place in the refrigerator for an hour or until it has thickened. This heavier consistency will make the mixture easier to work with and stay put on the cucumber. With a knife, spread a thin layer of vegan mayonnaise on cucumber rounds and arrange on serving platter as you finish each one. Carefully, spoon small amounts of tomato mixture on each round and garnish with basil. Serves 4.