Lacking bread, they’re not a sandwich in the classic tradition of the Earl of Sandwich. However, the merging of the mint, salty olives, tangy goat cheese, and crisp cucumber slices makes a delightful canape, side dish, or even light main dish. I even ate them for breakfast yesterday. (Admittedly, the day before I ate tofu with cabbage and butternut squash so that doesn’t mean the average Jane would eat them for brakfast.) Mix it up by changing the herbs– dill, basil, chives, or parsley would probably be quite delicious too.
Cucumber Goat Cheese ‘wiches
1/3 large seedless/English cucumber
1 oz fresh goat cheese
6-8 flavorful olives, chopped
2 springs fresh mint, leaves chopped
Black pepper, to taste
Optional: Drizzle of olive oil
1/8 t balsamic vinegar
Slice the cucumber diagnolly, into very thin long pieces. Mix the goat cheese, olives, mint, and black pepper. Spread half the cucumber slices with the mixture. Top with a little olive oil and balsamic vinegar, if desired. Add the top slice of cucumber to create a “sandwich.”
Linked to: Delectable Tuesday, Real Food Wednesdays, Gluten-Free Wednesdays, Simple Lives Thursdays, Pennywise Platter, Seasonal Sunday
I would totally eat this for breakfast. I have a mild goat cheese addiction though. These look amazing!
These look delicious! This is so funny because this morning I had two open-faced sandwiches, one of which was goat cheese and lemon cucumbers on whole grain bread.
I would gladly eat this for breakfast (: i’m not afraid of carbs, but anyhow, this is a great carb-free option for cucumber and cheese sandwiches!
I like carbs too, but since I can’t eat gluten my breakfasts get quirky sometimes. Especially in the summer, when hot cereal doesn’t appeal so much!