You know that feeling, when you go to a cafe and order something a bite to eat that sounds really simple, like: a cheeseboard, or a bowl of chips or their fresh cut fruit of the day. And so there you are, sitting in a sunbeam, letting your shoulders relax a bit under an umbrella of positive cafe vibes, and you think to yourself, “damn. is this the best slice of watermelon/brie/kettle chip I’ve ever, ever had cross these lips?”

I mean, maybe it is the very best, but more than likely, it’s because you didn’t have anything to do with it. No shopping for it, preparing it, cleaning it up, wondering how much you’ll have left and if you’ll be in the mood to eat it before it’s no longer in it’s current prime state of consumption. You’re just there to eat this specific amount, and then that’s it! You walk away and move on with your life. This breakfast is a go-to of mine, that leaves me with that glorious “I’m at a cafe in the city”, feeling, even though I do all of the aforementioned tasks associated with getting the nourishment to my mouth. But the thing is, yo, it’s so delicious, and so easy, and tastes so fresh, I don’t even mind.

It’s hearty enough to fill you up, but without leaving you feeling even a trace of, “ugh… that may have been too much”. It’s crunchy AND creamy, toasty AND soft… I’ll leave you with the details and the rest is up to you, but ten out of ten recommend this one:

You need:

*I sourced the naan, breakfast brie, Persian cucumbers, apples and capers from our local Trader Joe’s, and the rest of the business from various past grocery store runs.

Dressing for the Persian Cucumbers:

1-In a glass bowl, add 1 TBSP each: hot grated horseradish, Dijon mustard, manuka honey, toasted sesame seeds, rice wine vinegar, apple cider vinegar, then stir to combine. Drizzle in 1/4 cup of quality olive oil (you’ll really taste it here, so use the good stuff), as you whisk with the other hand until the dressing is fully emulsified. Add fresh cracked pepper and sea salt to taste.

2-Once your dressing is prepared, slice your cucumbers as thinly as possible, and pour half of the dressing over top, and stir until all cucumbers are coated. Set the other half of the dressing aside for a few steps from now.

3-Slice your naan in half, and lightly toast, let cool for one minute or the cream cheese will melt right off in an annoying glob you can’t spread. Once the naan is cool enough to hold, put a very scant schmear on top, spreading it out to ensure the entire naan is covered. This is your protective barrier so the cucumber doesn’t leave you with wet bread because eew to that mush.

4- Begin assembly: distribute and spread out the cucumbers evenly amongst your naan slices, then sprinkle capers, and small hunks of your fresh cheese.(I usually cut a slice, then use my hands to break off little bits). Drizzle the reserved dressing over top of each slice, and sprinkle with smoked paprika.

5- Place it on your favorite plate with fresh sliced fruit (I chose a chilled Fuji apple), or fold it in half and inhale it over the sink if you’re in a hurry. Either way, oral satisfaction and hunger satiation awaits. Enjoy.