Healthy Cucumber Toast with Light Cream Cheese – Fresh & Crisp
Ever Try Cucumber Toast? It’s Not Just For Brunch, Buddy
Oh, wow. Okay, so let me just say, I never thought I’d become the kind of person who craves cucumber toast, but here we are. Sometimes on a hot summer afternoon (or, honestly, when I’ve run out of patience for fancy recipes), I whip this up as a snack or even a cheeky breakfast. It takes me straight back to my gran’s kitchen — she used to serve this to her card club, all perfect rectangles on a doily, but I like mine piled on thick with a bit of extra dill. There was that one time I got overzealous with the chili flakes, but hey, you live and learn.
Why You’ll Seriously Love This (Trust Me, I Do)
I usually make this after a workout or, let’s be totally honest, when the bread’s starting to go a little stale and I need to use it quick. My kids, who basically consider vegetables suspicious objects, actually line up for seconds — (maybe it’s the crunchy factor? Or the cheese. It’s probably the cheese.) Also, if you’re tired and hungry and don’t want another bowl of the same old cereal, this is a winner. Little bonus: it’s fancy enough for guests, but I eat it in yoga pants most of the time.
Grab These Ingredients (Swap What You Need, I’m Not Judging)
- 1 long English cucumber, thinly sliced (any cucumber will do tbh, but the skin’s less tough on the English kind)
- 4 slices good wholegrain bread (or whatever’s languishing on your counter; rye adds a nice zing too)
- 4–5 tablespoons light cream cheese (sometimes I use Laughing Cow for a change, and once I tried Greek yogurt — not bad, actually)
- 1 small handful of fresh dill, chopped (dried works if that’s what’s in your spice rack)
- 1 teaspoon fresh lemon juice (not strictly essential, but it does perk things up)
- A pinch of salt and black pepper, to taste
- Optional: chives, chili flakes (for a kick, if you’re feeling brave), or a sprinkle of everything bagel seasoning (which is a real game-changer, promise)
Alright, Let’s Put It Together (It’s Dead Simple)
- Toast your bread until it’s golden-brown and crunchy. Or don’t toast it if you’re in a rush. I do both — depends on the day. Oh, and if you toaster’s on the blink, just use the grill!
- Slather on the light cream cheese. Don’t be stingy. This is where I sometimes sneak a taste, because… well, who’s watching?
- Layer on your cucumber slices so they look all fancy (or just pile them on, it tastes the same either way, really). Slight overlap looks nice, but again — no rules here.
- Scatter your chopped dill, give it a little squirt of lemon juice, and sprinkle with salt, pepper, and whatever else you fancy.
- Honestly, that’s it. Eat straight away, or cut them almost diagonally if you want to get all café-style (which I never bother with unless I’ve got guests, to be fair).
My Notes — Weird Things I’ve Discovered
- If you let the cucumber slices sit on paper towel for a bit, they’re less watery. Didn’t believe it would matter, but actually, it does (learned the hard way).
- Toast with lots of seeds adds extra crunch, but watch your teeth if you’re not a fan.
- I think this toast tastes even better after 15 minutes, when the flavors hang out a little — though sometimes I’m too hungry to wait.
Variations and Experiments (The Good, the Bad & the Soggy)
- I’ve tried swapping in whipped feta instead of cream cheese. YUM, highly recommend.
- Avocado slices? Sure, pile ‘em on! Just go easy on the salt if your bread is salty already.
- One time I grated carrot on top for color — not my brightest idea. Pretty, but honestly, I wouldn’t bother again. The sog factor wasn’t ideal.
- Swapped in sourdough once when we ran out of wholegrain. Slightly chewier, but still tasty.
No Fancy Equipment? No Sweat
Obviously, having a toaster is handy — but I’ve just stuck the bread under the broiler before, or even buzzed it in a dry frying pan (bit odd, but it works). Don’t have a sharp knife? Use a veggie peeler to shave the cucumber, comes out kind of ribbon-y and fun. Or just rip the bread, who’s judging?
Storing Leftovers (If That Ever Happens)
Look, in my house this disappears faster than I can say “lunch is ready,” but if you do have leftovers, they’ll keep covered in the fridge for maybe a day. Just watch out — the bread gets a bit soft. Soggy toast is no one’s cup of tea. Actually, I find it works better if you prep the cucumber and cheese mix and assemble fresh, rather than storing already-built toasts.
How I Like to Serve It (Family Traditions and Quirks)
Sometimes I serve this with a great big cup of mint tea (here’s my go-to recipe, if you’re curious). Other days, I just make a plate of bite-sized triangles for my little one and call it lunch. At parties, these go quick — people always ask if there’s mayo in the cheese (nope!), which is maybe the best compliment?
Real-Life Pro Tips — Or, What Not To Do
- I tried to rush the toasting once and just stuck the bread in for 30 seconds. Nope, just a warm, limp base. Don’t do that.
- Laying the cucumbers too thick makes it slide everywhere; thin, neat layers actually are worth the extra minute.
- Use parchment paper if you’re prepping lots — easier cleanup. I forgot once and well, let’s just say, scraping dried cream cheese isn’t fun.
FAQs (Because Yes, My Cousin Actually Asked These)
- Can I use regular cream cheese? Absolutely! I’ve done it loads of times. The light version just feels less heavy on a weekday — but go wild.
- Is there a gluten-free version? Just swap the bread. Most supermarkets now have a decent GF bread, though it sometimes falls apart (sigh). Toast it more for sturdiness.
- Can I make these in advance for a picnic? I’d keep the components separate and assemble when you’re about to eat. Otherwise, the dreaded sog strikes again.
- Why does my cream cheese taste bland? Maybe try a sprinkle of garlic powder or even a dash of Worcestershire — I read about that on Bon Appétit once (it’s a proper rabbit-hole for flavor tricks, be warned).
- What’s the best bread? Oh, personal taste, mate. I’m a seeded-wholegrain fan, but honestly, use up whatever you have.
That’s pretty much it—oh, except, if you come across some outrageously good small-batch cream cheese at the farmer’s market, give it a try and thank me later. Anyway, let me know how your cucumber toast turns out—or what weird tweaks you come up with. There’s always something new, right?
Ingredients
- 4 slices whole grain bread
- 1/2 cup light cream cheese
- 1 large cucumber, thinly sliced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh chives, chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon freshly ground black pepper
- Pinch of sea salt
Instructions
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1Toast the whole grain bread slices until golden and crisp.
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2Evenly spread light cream cheese over each slice of toasted bread.
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3Arrange thin cucumber slices on top of the cream cheese, slightly overlapping.
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4Sprinkle with chopped dill, chives, and lemon zest for a fresh flavor.
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5Season each toast with a pinch of sea salt and freshly ground black pepper. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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