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SunBlush® Tomato & Cream Cheese Cucumbers
*12 SunBlush® Tomatoes
½ a cucumber
60g cream cheese
12 fresh basil leaves, chopped
salt
black pepper
Chicory Leaves with Salmon and SunBlush® Tomatoes
*12 SunBlush® Tomatoes
1 head of chicory
100g smoked salmon
1 tbsp olive oil
zest and juice 1 small lemon
salt
black pepper
HOW TO COOK IT
Artichokes with SunBlush® Tomatoes & Thyme
1. Carefully cut each artichoke heart in half, and scoop out the feathery centre of each heart with a teaspoon.
2. Put a SunBlush® Tomato in the middle of each artichoke.
3. Glaze with a little oil from the SunBlush® Tomatoes and sprinkle with fresh thyme.
SunBlush® Tomato & Gorgonzola Crostini
1. Brush the baguette slices with the olive oil and place under a hot grill. Grill until both sides have browned.
2. Put a chunk of gorgonzola cheese on each crostini and top with a SunBlush® Tomato.
SunBlush® Tomato & Cream Cheese Cucumbers
1. Cut the cucumber in half lengthways. Slice a little of the bottom to ensure that each half of the cucumber sits flat. Scoop out the seeds for each half and discard them.
2. Stir the chopped basil into the cream cheese and season well.
3. Using a palate knife, fill the hollow in the cucumber halves and smooth over.
4. Cut each half of the cucumber into bite sized pieces and top each with a SunBlush® Tomato. Serve chilled.
Chicory Leaves with Salmon and SunBlush® Tomatoes
1. Remove the outer leaves of the chicory. Separate 12 smaller leaves and keep the rest for a salad. Trim the edges of the leaves to make a pointed shape on each end.
2. Chop the Salmon and the SunBlush® Tomatoes and mix together with the olive oil, lemon juice and lemon zest. Season well and place a teaspoon of the mixture in each chicory leaf.
