Tuesday, May 7, 2013

Cucumber Finger Sandwiches

I am a proud user of Carapelli Olive Oil because they are one of the best. I have been using them for many years now and they never fail to amaze me with their products. Today, I am going to share with you a great Spring recipe from Carapelli.

Cucumber Finger Sandwiches
Serves 4

1/2 cup Carapelli Premium 100% Italian Extra Virgin Olive Oil
2 cups soft goat cheese
Zest and juice of 1 lemon
1 bunch dill, coarsely chopped
1 clove garlic, finely grated
8 slices sourdough pullman bread, crusts carefully cut off
1 English cucumber, peeled and thinly sliced
1 shallot, thinly sliced
Fresh ground pepper and kosher salt to taste

Combine goat cheese, lemon juice and zest, olive oil, dill and grated garlic in a large bowl and fold together thoroughly with a rubber spatula.
Speaking of folding, you know how hard folding a fitted sheet is? Check out this YouTube video http://youtu.be/YHTyH2nuFAw and you’ll be folding them like a pro. As for folding this sandwich mix, you got this.
Spread the soft cheese mixture evenly on all eight pieces of bread. Lay a thin layer of sliced cucumbers on four of the slices. Sprinkle sliced shallot over the cucumber layers and top with the other slice.
Cut each sandwich into three rectangular little tea sandwiches and serve immediately. And you don’t have to eat them with your pinkies raised up in the air. But you can. It’s kinda fun.

First of all, thank Seamus Mullen, chef and owner of New York’s Terulia Restaurant, for sharing this with us. Right on, Seamus. Now dress up like the dowager countess or your favorite member of the Crawley family – and dig in to your tasty finger sandwiches. If that’s not possible, snap a pic before your tea partiers gobble them down. When you post it online, don’t forget to use #Carapelli #FingerSandwiches. Seamus will be watching, so make it good.

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