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5-Minute Heirloom Tomato and Cucumber Toast
Kathy Fang, chef and owner of Fang restaurant in San Francisco, makes really damn good five-minute heirloom tomato and cucumber toast. The secret? The ripest, freshest ingredients—that’s it. We’re officially making it for breakfast, lunch and dinner.
1 serving
1 small heirloom tomato, diced
1 Persian cucumber, diced
1 teaspoon extra-virgin olive oil
Pinch of dried oregano
Kosher salt and freshly ground black pepper
2 teaspoons low-fat whipped cream cheese
2 pieces Trader Joe’s Whole Grain Crispbread
1 teaspoon balsamic glaze
1. In a medium bowl, combine the tomato, cucumber, olive oil and oregano; season with salt and pepper.
2. Smear the cream cheese on the bread and top with the tomato-cucumber mixture and the balsamic glaze.
177 calories
8g fat
24g carbs
3g protein
4g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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