This is more of an “idea” than a recipe, but in reality that’s what recipes are: ideas. Some ideas just happen to be more complicated than others.
This idea seems fancy, but is supremely simple. It’s one of our favorites for picnics, since it’s summery and light. The classic combination of cucumber and fresh dill is refreshing and it’s a cinch to put together, even right at the picnic site. We usually use cream cheese as the base, but you can use any spreadable soft cheese, even goat cheese.
We enjoyed this recipe on a picnic along with this lavender lemon spritzer and these mozzarella toasts by Shelly of Vegetarian Ventures. We’ll share the entire easy picnic menu from the day soon. Happy Summer!Print
- 1 baguette (or crackers or bite-sized pre-made toasts)
- 1 cucumber
- 6 ounces cream cheese or other soft spreadable cheese
- Handful fresh dill
- Kosher salt
- Preheat oven to 350°F. Thinly slice the bread and place the slices on a baking sheet. Toast for about 10 minutes until crisp.
- Thinly slice the cucumbers.
- Spread each bread slice with cream cheese. Top with a sliced cucumber, a bit of kosher salt, and some fresh dill.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.