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Quick-Pickled Cucumber Crostini with Cream Cheese and Dill

Course Appetizer
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 -4
Author Sarcastic Cooking

Ingredients

  • ¼ Cup Water
  • ¼ Cup White Vinegar
  • 1 Teaspoon Granulated Sugar
  • ½ Teaspoon Salt
  • 2 Black Peppercorns optional
  • 3-4 Mustard Seeds optional
  • ½ Cucumber
  • 4-6 Slices Crusty Bread I used Sourdough
  • 1 Teaspoon Olive Oil
  • 1/3 Cup Cream Cheese
  • 1 Teaspoon Chopped Dill

Instructions

  1. Thinly slice cucumber using a mandolin. Slice it on the thinnest setting. You want these paper thin.
  2. Combine water, vinegar, sugar, salt, and peppercorns (and mustard seeds if using) in a small microwave-safe bowl. Mix to combine. Add cucumber slices. Make sure they are fully submerged in the liquid.
  3. Microwave the cucumber slices in liquid for 90 seconds. Set off to the side to cool and continue to pickle.
  4. Heat a grill pan or Panini press. Lightly coat each slice of bread with olive oil. Press between the Panini press for 3-4 seconds until golden or grill on each side until golden.
  5. Spread a little bit of cream cheese over each slice of bread.
  6. Drain the liquid from the cucumbers. Make sure there are no hidden peppercorns or mustard seeds in between each slice.
  7. Top each slice of bread with 4-5 slices of cucumber and a light sprinkle of fresh dill. Serve right away.