A refreshing salsa with cool cucumbers and habanero heat. It is served on sourdough slices with soft chevre cheese.

Cucumber Salsa with Chèvre on Toast

Course: Appetizer, Snack
Cuisine: Savory
Prep Time: 1 hour
Chilling Time: 2 hours
Total Time: 1 hour
Servings: 8 servings
Calories: 184kcal
Author: Nancy Mock
This is a little snack or appetizer of fresh cucumber salsa, fresh chèvre and little toasts. A little fancy and very tasty!
Print Recipe


  • 3 large cucumbers, washed well
  • 1 medium red onion (approx. 11 ounces)
  • 1/2 of one small habanero pepper, washed (Note: habanero adds beautiful specks of color but also heat! To cut back on the spiciness, use less of the pepper)
  • 2 tablespoons white vinegar
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon salt (plus extra if making toasts with chèvre)
  • Pinch of black pepper
  • 1/2 of a lime, or about 1 tablespoon of lime juice
  • 1 mini baguette or small loaf of soft bread, approximately 7 ounces
  • 8 ounces classic chèvre goat cheese


Prepare the cucumbers:

  • Peel off and discard the skin. Slice the cucumbers in half lengthwise. Use a teaspoon-sized measuring spoon to scoop out and discard the seeds. Slice the cucumbers lengthwise into long strips, lay them together and cut across to cut them into small pieces (about ½-inch sized.) Place cut cucumber into a large bowl.
  • Finely dice the red onion and add them to the bowl.
  • Wear gloves to keep the oils from the habanero off your skin. If you’re not using gloves keep your hands away from your face while handling the pepper and then wash them well after. Slice the habanero in half lengthwise. Scoop out and discard the seeds and membranes. Slice the two halves of pepper into thin strips and then cut across the strips to dice them. Add the diced pepper to the bowl.
  • Add the vinegar, oil, salt and black pepper to the bowl, and stir well to combine everything. Cover and refrigerate the salsa for about two hours to allow the flavors to meld.
  • Makes 6 cups of salsa

To prepare the Cucumber Salsa on Toast with Chèvre:

  • Slice the mini baguette or small loaf into 15 small slices. Toast the slices until they are lightly browned. Allow the toasts to cool completely.
  • Spread each toast with approximately ½-ounce of Chèvre (about a tablespoon.)
  • Top the cheese with a teaspoon or two of Cucumber Salsa, pressing the salsa into the cheese to help it stay put. Add a very tiny pinch of salt (just a few grains) to the tops of each toast. Serve them immediately.
  • Makes 15 servings


Create, Be Curious, Celebrate... with Food!


Calories: 184kcal | Carbohydrates: 19g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 589mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 6.5mg | Calcium: 83mg | Iron: 1.7mg
Pin this Recipe!Mention @HungryEnoughSix or tag #HungryEnoughToEatSix!