From Market to Plate: Cucumber Toast
Updated: Jul 26
Move over avocado toast. This summer, Cucumber Toast is where it's at.
We are toasting thick slices of the beautiful rye and sourdough breads from the Bloom Sister's Booth at the Burke Area Farmers Market, spreading them with protein packed cottage cheese, and topping that with a deliciously fresh and crisp diced cucumber salad (of course made from cucumbers supplied by one of the many BAFM produce vendors).
This can be breakfast, brunch, lunch, snacks, or even a light dinner for a super hot evening. We can't wait for the plethora of garden tomatoes to add a thin slice right on top of the cukes. Cucumber Toast is absolutely where it is at.
1-2 slices of bread (We recommend Determan's Caraway Rye Bread from the BAFM, but imagine their Sour Dough would be delicious, too.)
1/4 to 1/2 cup cottage cheese
1-2 small cucumbers
1-2 cloves garlic
1 tablespoon fresh lemon juice
Salt and pepper, to taste
Toast the bread. Dice cucumber into small cubes. Mince the garlic (or grate with microplane to create more of a paste). Combine with the cucumber in a small bowl. Add lemon juice, pepper, and salt. Chop fresh dill and stir into cucumber mixture.
Spread cottage cheese over the toasted bread.
Spoon cucumber mixture on top of cottage cheese.
*Options...mix it up with one or more of these changes*
Add finely diced red onion.
Add finely chopped jalapenos or diced red peppers.
Swap the dill for fresh basil.
Add thinly sliced tomatoes over the cucumber mixture.