1/2of 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)
1teaspoonextra virgin olive oil
1teaspoonsalt (plus extra if making toasts with chèvre)
Pinch of black pepper
1/2of a lime, or about 1 tablespoon of lime juice
1mini baguette or small loaf of soft bread, approximately 7 ounces
8ouncesclassic 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.