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A refreshing salsa with cool cucumbers and habanero heat. It is served on sourdough slices with soft chevre cheese.
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5 from 2 votes. Tap stars to vote

Cucumber Salsa with Chèvre on Toast

This is a little snack or appetizer of fresh cucumber salsa, fresh chèvre and little toasts. A little fancy and very tasty!
Prep Time40 minutes
Chilling Time2 hours
Total Time2 hours 40 minutes
Course: Appetizer, Cinco de Mayo, Snack
Cuisine: American
Servings: 15 servings
Calories: 88kcal
Author: Nancy Mock

Ingredients

  • 3 large cucumbers, washed well
  • 1 medium red onion (approx. 11 ounces)
  • ½ of one small habanero pepper, washed
  • 2 tablespoons white vinegar
  • 1 tablespoon lime juice (bottled or squeezed from about ½ of a fresh lime)
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon salt (plus extra if making toasts with chèvre)
  • Pinch of black pepper
  • 1 mini baguette or small cocktail bread, approximately 7 ounces
  • 8 ounces classic chèvre goat cheese
US Customary - Metric

Instructions

Make the salsa:

  • 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, lime juice, 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.
  • This makes about 6 cups of salsa

To prepare the Cucumber Salsa on Toast with Chèvre:

  • Slice the mini baguette or a cocktail bread 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

Notes

  • Habanero is one of the hottest peppers out there which is why this recipe only calls for half of a habanero. I love how the bright orange flecks of pepper look with the green and purple in this salsa, too. You could even use a bit less pepper if you want to dial back the heat even further.

Nutrition

Serving: 1toast with salsa and chevre | Calories: 88kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 281mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
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