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Cucumber Tomato Tartines ~ The Perfect Appetizer or Lunch

*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
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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 cottage cheese or goat 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