The beauty of having a container garden is that I am never overrun with any particular thing. In fact, I have been known to sit outside in a
wicker chair, staring at the tomatoes, daring them to ripen. This past week I
brought in a single tomato every day, and was fine with that. I also brought in
four hefty cucumbers, two of which I gave to my number two son, who has already
turned them into pickles. The other two I decided to use in fresh cucumber
sandwiches. I have used cucumbers in veggie sandwiches before, but never made a
sandwich where they were featured. I have been told that some of the best
cucumber sandwiches contain cucumbers, slices of red onion, and cream cheese. I
decided to take that up a notch by making my own bread (there is no better time
of the year to proof bread outdoors than in humid, 90° mid summer heat), and
make Walnut Cream Cheese.
First of all, let me tell you, this cream cheese is so good that I had to hide
it from myself in the back of the fridge. Had I not, there wouldn’t have been
enough to make the sandwich. Second, nothing beats homemade bread for a tasty
sandwich. Mr. O-P used to favor sandwiches made with dense, chewy bread. I like
that as well, but, when it comes to something as delicate as a cucumber, I need
bread that’s going to be a bit softer without skimping on taste.
This is a delightful combination! You can remove the crust from the bread, and cut the sandwiches into triangles, rectangles, small squares, or heck, get fancy-schmancy and use a round biscuit cutter and cut out rounds. I wasn’t making this to serve with tea, I was making it to munch on during some tense innings of the ball game, so I left the crusts on. Sometimes, I like to take a walk on the wild side.
Try this sandwich, but even if you don’t, you must (I absolutely insist!) try this Walnut Cream Dheese. It is superb accompanied by grapes (Shown here with Melissa’s wonderfully sweet and juicy Champagne Grapes -- an excellent pairing.), or slices of apple. Delish!
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| Thai basil and cucumbers were harvested today. |
This is a delightful combination! You can remove the crust from the bread, and cut the sandwiches into triangles, rectangles, small squares, or heck, get fancy-schmancy and use a round biscuit cutter and cut out rounds. I wasn’t making this to serve with tea, I was making it to munch on during some tense innings of the ball game, so I left the crusts on. Sometimes, I like to take a walk on the wild side.
Try this sandwich, but even if you don’t, you must (I absolutely insist!) try this Walnut Cream Dheese. It is superb accompanied by grapes (Shown here with Melissa’s wonderfully sweet and juicy Champagne Grapes -- an excellent pairing.), or slices of apple. Delish!
Walnut Cream Cheese Spread
Adapted from Taste of Home
12 ounces cream cheese, softened
½ cup chopped walnuts, toasted
2 T. minced fresh parsley
1 T. finely minced green pepper
2 T. minced scallions
1 t. fresh lemon juice
¼ t. freshly grated nutmeg
6-8 gratings from Melissa’s Lemon Pepper Grinder
Salt and freshly ground black pepper, to taste
Place all ingredients into a medium mixing bowl and beat until creamy. Place in an airtight container (I like these.) and refrigerate overnight to meld flavors.
12 ounces cream cheese, softened
½ cup chopped walnuts, toasted
2 T. minced fresh parsley
1 T. finely minced green pepper
2 T. minced scallions
1 t. fresh lemon juice
¼ t. freshly grated nutmeg
6-8 gratings from Melissa’s Lemon Pepper Grinder
Salt and freshly ground black pepper, to taste
Place all ingredients into a medium mixing bowl and beat until creamy. Place in an airtight container (I like these.) and refrigerate overnight to meld flavors.
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