Joan Smith from Castle Ridge Olive Oil shared this great recipe with us!
She wrote: This appetizer is quite
attractive and can be served as an appetizer or on each plate to greet the
guests as they are seated for dinner.
Serve in a spoon shaped dish - like the porcelain spoons used for
soup. Square shaped spoons are available
at Pier One or other specialty shops and plastic appetizer spoons are
available on the internet.
Also for a gluten-free alternative, see the note below.
Serves 8 guests
Ingredients:
½
C Castle Ridge Olive Oil (with a 1/4tsp of lemon zest blended in if you choose!)
1/4
C buttermilk
½ cucumber (be
certain it is sweet, not bitter - always taste cucumbers before serving)
chopped into small pieces - about the size of a square pea!
16
cherry tomatoes or 2 tomatoes - Sliced into small pieces and seeds/liquid
discarded.
½ C toasted
Panko (or bread crumbs) - place crumbs
in small pan with 1 t of butter and stir fry for a few minutes until crumbs are
buttery and crisp. Garnish with a few grains of sea salt.
Assemble: Place ½ t of olive oil
in spoon and 3 drops of buttermilk (about 1/4 t). Place 1tsp of cucumbers, 1 tsp of tomatoes
(hopefully they are really sweet tomatoes!), and top with Panko crumbs.
Gluten free alternatives for crumbs: grated
red radish, grated daikon radish or
chopped cilantro!
Enjoy
the left over ingredients on your salad the next day.
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