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Cook the Book

Cook the Book: Black Olive and Cucumber Tramezzini

Cook the Book: Black Olive and Cucumber Tramezzini

A tramezzino is a small, crustless Italian sandwich. Unlike their more staid English relative, the finger sandwich, these light bites are consumed not at tea time but at cocktail hour.

Jason Denton's black olive and cucumber tramezzini, reprinted from Simple Italian Snacks, is at once a play on the cucumber finger sandwich and a riff on some of our favorite cocktail garnishes. Chopped olives and cucumber are folded into creamy goat's cheese, which is then spread on crustless white bread. It's savory, delicate and a perfect vegetarian option.

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Cook the Book: Black Olive and Cucumber Tramezzini

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About This Recipe

Yield:4

Ingredients

  • 2 cups pitted Gaeta olives, roughly chopped
  • 1 cup ( 8 ounces) goat cheese, at room temperature
  • 8 slices Pullman bread or Arnold Brick Oven White
  • 1 medium cucumber, peeled and cut into 1/4-inch-thick slices
  • Sea salt
  • Freshly ground black pepper

Procedures

  1. 1

    Place the chopped olives and the goat cheese in a mixing bowl. Use a rubber spatula to break the goat cheese into smaller chunks, and then fold the two ingredients together to form a chunky mixture.

  2. 2

    Gently spread the goat cheese-olive mixture over the bread slices. Arrange the cucumber slices over half of the bread--about 5 slices each, to create a single layer with complete coverage. Top the cucumbers with a light sprinkling of sea salt and a few turns of freshly ground black pepper.

  3. 3

    Close the sandwiches with the remaining 4 slices of bread. Trim off the cursts, and cut each sandwich into 2 triangles.

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