Cucumber Rye Toasts


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!)


Cucumber Rye Toasts

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 8


  • 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


  1. Preheat oven to 350°F.
  2. Place the bread slices on a baking sheet and toast them for about 10 minutes until crisp.
  3. Thinly slice the cucumbers.
  4. Spread the bread with cream cheese. Top each toast with a sliced cucumber, a tiny bit of kosher salt, and some fresh dill.


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About the Authors

Sonja Overhiser

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.

Alex Overhiser

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.


  • Reply
    September 6, 2011 at 2:42 pm

    Mmmm, loving the mixture of creamy and crunchy with the flavors of the rye bread and dill. The perfect solution to the leftover cucumber I always seem to have hanging around! So inspired by your recipes!

  • Reply
    September 6, 2011 at 6:04 pm

    My mom used to make this all the time for us growing up! I haven’t had it in years! Thanks so much for the reminder, I can’t wait to make it one day soon! :-)

  • Reply
    September 6, 2011 at 7:01 pm

    Cucumber sandwich! The classic reinvented with the rye bread! Yummy!

  • Reply
    September 6, 2011 at 7:12 pm

    Aaah I did a “How to” speech on this in 9th grade!!! LOL I forgot all about this- thanks for reminding me. =)

  • Reply
    September 6, 2011 at 8:22 pm

    Those look so good- they remind me of a tea room I used to go to back in the day.

  • Reply
    Erin @ Dinners, Dishes and Desserts
    September 6, 2011 at 10:34 pm

    I love cucumbers! Great little toasts. So pretty with the dill on top too!

  • Reply
    Lindsay @ Pinch of Yum
    September 7, 2011 at 7:15 am

    Totally a fancy tea sandwich! :) How cute! Bummer about the pickles, but, oh well… these look like a good stand-in!

  • Reply
    Parsley Sage
    September 7, 2011 at 10:27 am

    Simple and delicious! My favorite kind of snackage :) Lovely presentation too! (much better than pickles!)

  • Reply
    September 7, 2011 at 12:32 pm

    My friend had this same glorious idea on Saturday night. Easy and fancy all at the same time. My kind of snack!

  • Reply
    Wine Harlots
    September 10, 2011 at 11:37 am

    I love this!
    So simple, so elegant.
    I love it with a glass of Champagne.


    Nannette Eaton

  • Reply
    September 12, 2011 at 6:26 pm

    This looks super tasty. I’ve made a similar recipe with Ezekeil bread, mint butter, and cucumber slices. I will have to try it with the rye bread and cream cheese. Thanks!

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