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 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.