Ok, one last tomato recipe and a pause on the side dishes. I am excited to tell y’all about the tiny kitchen creations so this will be our last ‘mater dish.
I don’t always want a sandwich but sometimes the bits left around the kitchen lend themselves to being stuck between two slices of bread. Sourdough is my favorite bread but use whatever you like of have on hand. The cream cheese can be swapped for ricotta and the herbs can be pretty much which ones you have on hand.
2 oz room temp cream cheese
1 Tbsp low fat plain yogurt
1 Tbsp each chopped fresh chives and fresh dill
1/4 tsp fresh ground pepper
4 slices of tomato
2 slices of lightly toasted bread
Mix the cream cheese, yogurt, herbs, salt and pepper together until it becomes a nice spread. Smear both slices of bread with the cheese mix. Arrange the tomato slices on one slice of bread and top with the other slice. I like to cut my sammich on the diagonal but to each his own. It can be sliced into fingers or triangles or squares.
This may be the easiest sammich to make besides the PB&J but it has the most flavor! The herbs, the fresh home grown tomato, the cream cheese. YUM!! I mentioned earlier that the cream cheese can be swapped for ricotta and if you do that you can skip the yogurt. Ricotta has a bit of tang so it doesn’t need any extra. The herbs can be any thing you like or have on hand. Basil, tarragon and oregano play well with tomatoes. Sage, rosemary or thyme would also be great. Really any fresh herbs will be tasty.
Our next episode will be about the tiny kitchen, I promise! I made stir fry, risotto, soup, steaks, braised carrots, mac and cheese. Yes, things I made in a regular kitchen but they were adapted to the 2 burners and no oven.
Happy cooking ya’ll!
Ali's Kitchen 