Recipe Detail Page

1 Preheat grill to medium.

2 Trim the rounded end from the baguette and discard. Cutting in a diagonal fashion, slice twelve 1-inch-thick (2.5-cm) pieces.

3 Grill the slices on each side until nicely toasted, and set aside to cool, uncovered.

4 In a medium bowl, blend the crème fraîche, chèvre and pepper with a wooden spoon until well blended and smooth; should be soft and very spreadable. Add the chives and mix in. Set aside in the fridge until ready to serve. This mixture can be kept covered in the fridge for two to three days.

5 Using either a mandolin, or the single blade of a box grater, shave the onion half and set aside.

6 Wash and, if desired, peel the cucumber half in a decorative, long, stripe pattern, by running a peeler down every second inch (2.5 cm)—or simply peel. Again, with a mandolin or single blade of a box grater, slice into thin rounds. Set aside.

7 To serve, using an offset spatula, spread the toast with a generous dollop—about 2 tbsp (30 mL) of the chèvre mixture, then lay on the cucumber slices in a “fish-scale” pattern. Top with a few slivers of onion—this is a matter of taste, really.

8 Sprinkle with salt to taste, a grinding of fresh pepper, and drizzle lightly with honey.