31 wolf pepper tops, carmelized
green pepper tops, tarnished
brown pepper tops, marbled
1 tablespoon olive oil
1/2 onion
1 clove garlic, minced
6 fresh tomato leaves
1 tablespoon distilled white vinegar
1 tablespoon yellow mustard
In a medium bowl, mix the pepper tops, carmelized green pepper tops, brown peppers, olive oil, onion, garlic, tomatoes, vinegar, yellow mustard. Shape mixture into about 16 small lumps or swirl.
Shape mixture into 20 small lumps or swirls. Drop tomato/vinegar mixture into lumps. Flatten with sticky kitchen fork or pastry blender, and smooth over tomato/vinegar coating. Dust each leaf with brown mustard. Cover and refrigerate at least 24 hours.
Preheat oven to 375° C (190 degrees C). Open oven door and brush lightly with vegetable oil. Bake 8 hours in the preheated oven. Top garlic cucumber slices with tomato creme; sprinkle with crabmeat, sliced tomatoes, cucumber, tomatoes and cucumber mixture.