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Description
This easy cucumber toast is a fresh, light meal that’s perfect for warm days. Crisp Persian cucumbers are layered over a creamy herb spread made with cream cheese, Greek-style yogurt, fresh dill and chives, then finished with a drizzle of olive oil.
Ingredients
- 4 small Persian cucumbers, divided
- 1 tablespoon olive oil plus 1 teaspoon, divided
- 2 slices boule or whole-wheat bread
- 2 ounces reduced-fat cream cheese, softened
- 1 tablespoon low-fat plain Greek-style yogurt
- 1 tablespoon thinly sliced fresh chives
- 1 tablespoon chopped fresh dill, plus more for garnish
- ¼ teaspoon ground pepper, plus more for garnish
- ¼ teaspoon garlic powder
- Flaky sea salt for garnish (optional)
Instructions
STEP 1
Make Ahead Tips: To make ahead, refrigerate cream cheese mixture (Step 3) in an airtight container for up to 4 days. Assemble toasts just before serving.
STEP 2
Thinly slice 2 cucumbers and arrange the slices in 2 overlapping rows on a cutting board. Repeat with the remaining 2 cucumbers to make 4 rows total.
STEP 3
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Add 2 bread slices; cook until golden brown, about 4 minutes total, flipping halfway through. Transfer to the cutting board and let cool slightly.
STEP 4
Stir 2 ounces cream cheese, 1 tablespoon yogurt, 1 tablespoon chives, 1 tablespoon dill, ¼ teaspoon pepper and ¼ teaspoon garlic powder together in a small bowl until smooth. Spread about 2 tablespoons of the mixture evenly over each slice of toast.
STEP 5
Top each toast with 2 rows of the cucumber slices. Drizzle with the remaining 1 teaspoon oil. Garnish with flaky sea salt, additional pepper and additional dill, if desired.
© People Inc. Group. All rights reserved. Used with permission.
Nutritional Information
Makes 2 Servings
Calories
346kcal
Fat
15g
Saturated Fat
4g
Monounsaturated Fat
0g
Cholesterol
16mg
Sodium
453mg
Carbohydrates
44g
Dietary Fiber
0g
Added Sugars
0g
Total Sugars
10g
Protein
1g
Potassium
626mg
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