Despite the best of intentions, none of our garden cucumbers have made it into a jar this year. We have a wonderful dill pickle recipe that we’ve been dying to fit in, but somehow that Sunday afternoon pickle-making just hasn’t made it on the calendar.
In the meantime, however, we did whip up a batch of delicious cucumber toasts. They’re a quick and easy way to enjoy the cucumber and the dill without too much effort. Plus, they look lovely on a plate (I can’t say that pickles have quite the same visual appeal)!
Try them for a luncheon or picnic, or a quick appetizer. (Oh, and try a dill pickle too; there’s really no substitute!)
- 2 cucumbers
- 8 ounces cream cheese
- 1 loaf party rye bread (or rye bread, cut into smaller pieces, with a cookie cutter if desired)
- Fresh dill sprigs
- Kosher salt
- Preheat oven to 350°F.
- Place the bread slices on a baking sheet and toast them for about 10 minutes until crisp.
- Thinly slice the cucumbers.
- Spread the bread with cream cheese. Top each toast with a sliced cucumber, a tiny bit of kosher salt, and some fresh dill.