Summer Crostini Recipe
Cucumber, dill, cream cheese
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Ingredients
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Crostini
Spread
Topping
Method
Crostini
- 1
Preheat and slice
Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 1/3-inch (about 1 cm) slices to yield about 20–24 slices from a standard loaf.
- 2
Brush and season
Arrange slices on a baking sheet in a single layer. Brush both sides lightly with 3 tablespoons olive oil (reserve a little for cucumbers). Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 3
Toast
Bake in the preheated oven for 8–10 minutes, flipping once halfway, until edges are golden and crisp. Remove and cool on a rack.
Spread
- 4
Make the cream cheese spread
In a bowl, combine 8 oz softened cream cheese and 1/4 cup plain Greek yogurt. Beat with a fork or spatula until smooth and slightly fluffy to loosen the cheese for easy spreading.
- 5
Add flavor
Stir in 2 tablespoons finely chopped fresh dill, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/2 teaspoon grated garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust salt, pepper, or lemon to preference.
- 6
Chill briefly (optional)
For best texture, refrigerate the spread 10–15 minutes to firm slightly, or use immediately at room temperature for easier spreading.
Topping
- 7
- 8
- 9
Assemble crostini
Spread about 1 tablespoon of the cream cheese mixture evenly on each cooled crostini slice. Top each with 2–3 cucumber slices (or one folded slice if larger). If using pickled red onion, add a little on top of the cucumber.
- 10
Finish and serve
Garnish each crostini with a small sprig of fresh dill. Sprinkle with flaky sea salt (about 1/2 teaspoon divided) and a light grind of black pepper. Arrange on a platter and serve immediately. Leftover spread can be refrigerated up to 3 days; assembled crostini are best served within 30 minutes to keep bread crisp.