Cucumber, Caviar & Onion Toast: Consider this the death of avocado toast
I was inspired by a recipe in The Book of Tapas by Ines Ortega and Simone Ortega because I could basically eat a whole raw onion I love them so much - but I had never experimented with, what some people might call, onion toast. In this case, I’ll go ahead and give it a detailed description in the name so as not to turn people away and call in Cucumber, Caviar & Onion Toast.
I figure cucumber and caviar are easy wins, things everyone likes (but I’ll also be honest and say that if you don’t like onions, I judge you HARD). That being said, here’s the “recipe” for something so easy it’s almost silly to type it out but I’ll do it anyway.
I’m leaving off amounts because it’s kind of a decide-as-you-go kind of deal that can be made a little advance (the toast didn’t get stale as quickly as I would have thought), like an hour, but is best served right as you toast the bread - basically, don’t limit yourself just keep making them and your happy hour crowd will keep eating them. I’m sure of it.
Caviar (I bought the second cheapest one they had a Whole Foods by Sasanian - my general rule for purchasing novelty items. But if someone wanted to buy me this sampler by the same brand, available at William Sonoma, I wouldn’t be mad about it)
slice cucumber into about 1/2 inch slices
thinly slice white onion, use a mandolin if you have one
cut toast into triangles
toast the bread in butter on a pan if you have the time or toast in bulk in the oven and then butter if you’re already a little drunk or aren’t up for toasting in small batches on a pan. I get that because I started doing it that way and kind of regretted it, but also, I think it definitely yields a better result. It’s like making a grilled cheese on a pan, but without the cheese.
assemble starting with toast and then add a thin layer of onions, a cucumber slice and top with a scoop of caviar.
serve with a cold beer? just a thought.