Watch the Full Step-by-Step
Servings: 4
- Chef's knife
- Medium mixing bowl
- Measuring spoons
- Microplane
INGREDIENTS
- 1 baguette, sliced
- 2 tablespoons olive oil
- 1 teaspoon flaky or coarse salt
- 1 teaspoon dried parsley
- 2 garlic cloves
- 4 ounces/115 grams garlic-dill cheese
Salad:
- 2 medium cucumbers, diced
- 10 cherry tomatoes, halved
- ¼ small red onion, thinly sliced
- 10 basil leaves, torn
- 1 tablespoon chopped fresh dill
- 2 tablespoons chopped cilantro
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon apple cider vinegar
- 1 teaspoon lemon juice
INSTRUCTIONS
- Heat the oven to 400°F/200°C.
- Arrange the baguette slices on a sheet pan. Drizzle with olive oil and season with flaky salt and dried parsley. Bake until crisp and golden at the edges, 8 to 10 minutes.
- Meanwhile, combine the cucumbers, cherry tomatoes, red onion, basil, dill, cilantro, olive oil, salt, vinegar, and lemon juice in a medium bowl. Toss until evenly coated.
- Rub the warm toasts with the garlic cloves. Spread each slice with garlic-dill cheese, then spoon the salad over the top. Serve immediately.