The food we should all be eating is healthyish! That’s right, you don’t need to subside on kale and brown rice forever to enjoy optimal body function. Recipe developer Lindsay Maitland Hunt’s new book is a testament and guide to this phenomenal way of living. Kick things off with a cucumber and prosciutto tartine that will satisfy and delight you.
Have you ever had a butter and cucumber English tea sandwich? Those ones with the crusts cut off, that sound like they’d be gross, but are actually delicious. Here, I add a lemony herb butter for bright, complex flavor and a slice of prosciutto for richness (and elegance) — altogether a deeply satisfying midday meal.
- 1 tablespoon Lemony Parsley Butter
- 1 slice sourdough bread, preferably whole wheat, toasted
- 1/4 cup Thinly sliced cucumber
- 1 ounce thinly sliced prosciutto
- Lemon wedge and freshly ground black pepper, for serving
Lemony Parsley Butter (makes 1/2 cup butter)
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup chopped fresh flat-leaf parsley
- 2 teaspoons finely grated lemon zest
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the butter
Mix together the butter, parsley, lemon zest, salt and pepper in a small bowl. Use it right away or store it in a jar in the fridge for up to 2 weeks.
For the tartine
Spread the Lemony Parsley Butter on the bread, then top with the cucumber slices, pressing to help them settle into the butter.
Top with the prosciutto and then squeeze the lemon wedge over the top. Sprinkle with a grind or two of pepper and eat right away.