Two kinds of vegetable tartar on baguette

Name: Two kinds of vegetable tartar on baguette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 Baguette slices (à 25 g); 1 TABLESPOON Pine nuts; 300 g Tomatoes; 200 g Cucumber; some stem(s) Dill and basil; 2 TEASPOONS Oil; 2 TEASPOONS Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 125 g Double cream cream cheese

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 Baguette slices (à 25 g)
1 TABLESPOON Pine nuts
300 g Tomatoes
200 g Cucumber
some stem(s) Dill and basil
2 TEASPOONS Oil
2 TEASPOONS Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
125 g Double cream cream cheese

Directions

1
Roast the slices of bread in a preheated oven (electric cooker: 200°C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Take out and let cool down. Roast pine nuts in a pan without fat until golden brown, take out.
2
Wash, clean, quarter and seed the tomatoes. Cut into small cubes. Wash and clean the cucumber and also cut into small cubes. Wash dill and basil and dab dry. Put something aside for garnishing.
3
Chop the dill finely, cut the basil into fine strips. Mix tomatoes with basil, pine nuts and 1 teaspoon each of oil and vinegar. Mix cucumber with dill, 1 teaspoon each of vinegar and oil. Season both tartars with salt and pepper.
4
Spread cream cheese on the slices of bread. Spread on 4 slices of cucumber tartar, on the other tomato tartar. Garnish with basil and dill.