Ingredients:
1 Baguette French bread; cut into 1-inch slices about 20 pieces
1 cup diced plum tomatoes
2 green onions; chopped,
4 oz feta cheese; crumbled
1 small red onion diced fresh or pan sauteed in 1 tsp. olive oil
1/8 cup finely chopped fresh cilantro or any freh herb
1/2 tsp. tamarind chutney
Method:
Preheat broiler. Place bread slices on broiling pan and broil each side
until lightly toasted. Set aside.
In medium bowl, gently combine remaining ingredients, except chutney, until well
blended. Top each toasted bread slice with generous mound of mix.
Serve on platter, garnished with a drizzle of chutney.
Chutney sandwich
Sandwich with Herbal Chutney
Ingredients:
1 cucumber peeled and sliced
4 ounces soft fresh crumbly feta cheese (about 1 cup)
4 3/4-inch-thick slices country bread, halved, toasted or grilled
butter to butter toast
cilantro or mint chutney
Method:
Butter the toast. Spread cheese on toasts. Top with sliced cucumber and cheese. This recipe may be made, with sliced bread and deli slices (vegetarians may use sliced boiled potato or hummus), into a sandwich.
Ingredients:
1 cucumber peeled and sliced
4 ounces soft fresh crumbly feta cheese (about 1 cup)
4 3/4-inch-thick slices country bread, halved, toasted or grilled
butter to butter toast
cilantro or mint chutney
Method:
Butter the toast. Spread cheese on toasts. Top with sliced cucumber and cheese. This recipe may be made, with sliced bread and deli slices (vegetarians may use sliced boiled potato or hummus), into a sandwich.
herbal butter
Indian Herbal Butter
Ingredients
1 cup (2 sticks) butter at room temperature
1 teaspoon fresh lemon juice
4 tablespoon cilantro or mint chutney
Method:
Add lemon juice and herbal chutney to butter. Blend.
Refrigerate. You may freeze the butter and then make it into small round balls using a scoop.
Use this butter on sandwiches, seafood, rice and toast.
You can replace the cilantro with parsley,,,
