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!)Print
- 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.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website 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 food 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.