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www.janbilton.co.nz

Marinated Cucumber Crostini

1/2 small telegraph cucumber
2 tablespoons gold kiwifruit vinegar or white wine vinegar
2 teaspoons sugar
4 x 2.5cm thick slices French bread, cut on the diagonal
2 tablespoons olive oil
1 clove garlic, halved
4 slices feta cheese or smoked salmon

Using a vegetable peeler, shave the cucumber into thin ribbons, turning often so the ribbons are of equal width. Place in a bowl.

Whisk the vinegar and sugar and pour over the cucumber.

Meanwhile, brush the bread on both sides with oil then rub with the cut garlic. Lightly toast both sides under a medium-heat grill.

To serve, top the crostini with the feta or twists of smoked salmon and curls of cucumber. Season. Serve as a nibble with drinks.

Makes 4.