Summery cheese on toast

Summery cheese on toast
Lightly toasted bread topped with a mixture of cream cheese, chopped spring onions, sliced radishes and fresh herbs.
25K 26 4
Grade this recipe:

Last modified on: July 20th 2016

Keywords for this recipe:ToastCream cheeseHerbsOnions
For 4 portions, you will need:

Change these quantities to make: 2 portions 4 portions 8 portions 12 portions
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
19 min.2 min.21 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 5 min.
Summery cheese on toast : Photo of step #1
Peel and chop 2 spring onions (scallions).

You will see that here I have used a young red onion and a normal white spring onion.

Stage 2 - 5 min.
Summery cheese on toast : Photo of step #2
Prepare the radishes and slice thinly (a mandolin is ideal for this).

Stage 3 - 3 min.
Summery cheese on toast : Photo of step #3
Add the chopped frech herbs (parsley, coriander, chives)...

Stage 4 - 2 min.
Summery cheese on toast : Photo of step #4
...then 150 g cream cheese, salt and pepper. Mix well.

Stage 5 - 2 min.
Summery cheese on toast : Photo of step #5
Toast 4 slices bread.

Stage 6 - 4 min.
Summery cheese on toast : Photo of step #6
Spread the cream cheese mixture generously on the toast and serve.
For more delicious herby flavour, you can add a tablespoonful of herb olive oil to the cheese.
A few hours in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
271 Kcal or 1,135 Kj47 gr159 gr3 gr
14 %18 %15 %<1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
42 Kcal or 176 Kj7 gr24 gr< 1 gr
2 %3 %2 %<1 %
Per portion
Energetic valueProteins CarbohydratesFats
68 Kcal or 285 Kj12 gr40 gr1 gr
3 %4 %4 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 portions : 2.85 €
  • Per portion : 0.71 €

Change currency:

Note : These prices are only approximate.
Home made.
This recipe uses (among others)
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
281K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
237K3.9 46 min. February 21th 2011
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
445K5 49 min. July 27th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
642K 303.9 36 min. January 27th 2017
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2021-09-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page