Check out this yummy recipe for Open Faced Tomato Sandwiches from Wild Thyme with chef, Allison Davis!

Open Faced Tomato Sandwiches

Ingredients

• 1 (8-oz.) pkg. cream cheese, softened
• 2 cucumbers, seeds removed, diced (about 2 cups)
• 1/4 cup finely chopped red onion
• 2 1/2 teaspoons chopped fresh dill
• 2 1/2 teaspoons chopped fresh mint
• 2 teaspoons fresh lemon juice
• 1 teaspoon white wine vinegar
• 1 teaspoon kosher salt, plus more for serving
• 1/2 teaspoon black pepper, plus more for serving
• 6 Texas Toast slices or other thick white bread slices, toasted
• 1 1/2 to 1 3/4 lb. assorted fresh tomatoes (about 3 large), cut into 1/2-inch-thick slices
• 2 tablespoons extra-virgin olive oil
• Thinly sliced chives

How to Make It

1. Stir together cream cheese, cucumbers, red onion, dill, mint, lemon juice, vinegar, salt, and pepper in a medium bowl until well combined.
2. Spread about 1/4 cup of the cucumber mixture onto each slice of the toasted bread. Top each with 2 to 3 tomato slices, and drizzle each with 1 teaspoon olive oil. Sprinkle tomatoes with chives, salt, and pepper. Serve immediately.