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Grilled Sourdough Bread with Green Goddess Cream Cheese

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Ingredients
  

MARINATED CUCUMBERS

  • 1 seedless cucumber thinly sliced using a mandolin
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt Freshly ground black pepper to taste

GREEN GODDESS CREAM CHEESE

  • 8 ounces cream cheese softened
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1/4 cup parsley stems removed
  • 2 tablespoons roughly chopped chives
  • 2 tablespoons roughly chopped tarragon
  • 2 scallions green parts only, roughly chopped
  • 1/4 cup roughly chopped spinach
  • 1/4 teaspoon kosher salt Freshly ground black pepper to taste

CROSTINI

  • 2 thick slices sourdough bread
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic
  • 3 tablespoons sesame seeds toasted

Instructions
 

GREEN GODDESS CREAM CHEESE

  • Add cream cheese, mayonnaise, lemon juice, parsley, chives, tarragon, scallions, and spinach to a blender or food processor. Blend into a fine puree, adding a small splash of water if needed to achieve a smooth consistency. If the mixture is too thick, add a bit more mayonnaise to reach desired consistency. Season with salt and black pepper.

CROSTINI

  • Brush both sides of each sourdough slice with olive oil. In a skillet or on a grill pan over medium heat, toast for 1 to 2 minutes per side, or until golden brown and crispy. Rub each slice with the garlic clove.

ASSEMBLY

  • Spread a generous layer of green goddess cream cheese on top of each grilled sourdough slice. Lightly strain the marinated cucumbers and place on top. Sprinkle generously with toasted sesame seeds.