Tartines are open faced little sandwiches that make fabulous  appetizers or a perfectly delightful small lunch. These Cucumber Tomato Tartines are a wonderful combination of fresh tomatoes, crisp Persian cucumbers, pine nuts and creamy cottage cheese, all served on a hearty, toasted artisan bread.
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Two Cucumber Tomato Tartines garnished with pine nuts on a white plate

Cucumber Tomato Tartines ~ The Perfect Appetizer or Lunch

I serve these flavorful little sandwiches as an appetizer at parties or wedding/baby showers or make them for myself for lunch. It’s a healthy little veggie centric option!

Cucumber Tomato Tartines on white plate

The Cucumbers:

I use Persian cucumbers in this recipe. They are smaller than most varieties of cucumber and are seedless. The skin is so thin you usually just leave it on, but for this recipe, I peel them.

Three Persian Cucumbers on marble surface

The Tomatoes:

You can use any tomato you wish, so pick your favorite! In late summer when heirlooms are in season it’s nice to mix up the colors. Helpful hint: I like to place my diced tomatoes on a paper towel to absorb the juices before combining them with the cucumbers. That way the bread doesn’t get soggy.

Three heirloom tomatoes on marble surfdace

Toast pine nuts in a pan on medium heat till golden brown. Don’t walk away…just saying’.

A colorful bowl filled with pine nuts


The Herbs and Seasonings:

We season this beautiful little sandwich with Maldon Flaked Sea Salt , Herbs de Provence and chives. Combined with the creamy cheese…well…let’s just say you are in for a treat!

Herbs de Provence is a combination of savory, thyme, lavender, rosemary and fennel and it gives these tartines the finishing touch! Chives add color and flavor. Gorgeous, healthy and easy… 


Cucumber Tomato Tartines ~ The Perfect Appetizer or Lunch on white plate with scalloped edges


The Recipe: Cucumber and Tomato Tartines

Cucumber Tomato Tartines ~ The Perfect Appetizer or Lunch
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

*Helpful hint: if your tomatoes are really juicy, set on a paper towel and allow juices to be absorbed before placing in bowl.

Course: Appetizer
Cuisine: American
Keyword: easy appetizer recipe, easy lunch recipe, light recipe
Servings: 8 servings
Author: Linda Spiker
  • Artisan bread sliced ¼ “ thick (or a little thicker if that’s your thing)
  • 4 Roma Tomatoes, diced
  • 4 small Persian cucumbers, diced
  • 8 oz full cottage cheese
  • Chives, chopped for garnish
  • Sea Salt
  • Freshly ground black Pepper
  • cup toasted Pine Nuts
  • Herbs de Provence, to taste
  1. Place diced vegetables in a bowl. You want approximately equal portions of cucumbers to tomatoes. Lightly season with sea salt and few turns of fresh pepper. Stir and set aside.
Bread Prep:
  1. Slice desired amount of bread and brush lightly with olive oil. Heat panini pan or press on medium. When pan is hot place bread olive oil side down and toast till grill marks form.
  2. Place prepared bread on a plate and spread with cottage cheese, lightly sprinkle with sea salt and pepper, top with veggies allowing some to spill onto plate. Sprinkle with pine nuts, chives and Herbs de Provence

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Post tags: vegetarian, vegetables