Gathered my ingredients (almost all pictured here) - Popeye bread from Great Harvest Bread Co in Vernon, cucumbers (2 already peeled and shredded in the bowl with salt), radishes, lemon, garlic, sour cream, salt & pepper, strainer, two microplanes - one for shred, other for garlic and lemon zest. Not pictured - dill
First, wash, peel and shred two medium cucumbers. In hindsight I should have shredded them directly into the strainer and placed that over the bowl, so don't make the same misstep I did. A little salt will draw out a lot more liquid, set aside for a few minutes. In the meantime I cut the bread and popped it in the oven, my preferred way of toasting multiple pieces of bread that are not typical shape/size.
Once the shredded cucumber has been drained of extra liquid, microplate 1 or 2 garlic cloves
Then the zest of a small lemon but don't toss the microplane in the sink quite yet, there is another use
Turn it upside down and use it to catch the seeds from the lemon while juicing it, one less tool to pull out of the drawer and wash
Mix well, I find using a fork is just the right tool so when I add the sour cream it's two fork fulls (about 2 tablespoons)
By the time the sauce is done, the bread will be perfectly toasted. Just look at those nooks and crispy edges
Toasting this wheat/white mixture bread loaded with spinach, garlic and parmesan cheese provided the added stability to build our open face sandwiches
Heaping tablespoon of sauce on each toast or as much or as little as you'd like
Today's veggie bounty - heirloom tomato, cucumbers and radishes. These are Paulie's so they have fresh cracked black pepper on top of each
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