These toasts are a beautiful, easy and a delicious snack that are PERFECT for spring!
You can make these as an appetizer for any spring gatherings you are hosting, make them for brunch on Mother’s Day, or turn them into fancy tea sandwiches and have them for lunch. Pretty much any excuse to make these perfectly balanced bites is approved!
Cucumber and Radish Spring Toast with herb cream cheese
makes about 15-20 crostini toasts
12 oz whipped cream cheese
1 TBSP chopped chives
1 TBSP chopped dill
small English cucumber
5 radishes (depending on size)
Preheat oven to 350 degrees. Slice baguette at an angle into 1/4″ slices. Lay on baking sheet and drizzle with olive oil. Bake for 5 – 7 minutes until golden brown.
Mix almost all herbs with cream cheese. Save few pinches of the chopped herbs to sprinkle on top at the end as garnish.
Slice cucumber and radishes very thin, either CAREFULLY on a mandoline or by hand.
Spread cream cheese mixture on toasts and layer with cucumbers and radishes.
Sprinkle with sea salt and chopped herbs for garnish.