Go Back
–+ servings
cucumber lox toast with burrata and Turkish chili oil

Cucumber "Lox" and Burrata Toast With Turkish Chili Oil

This vegetarian alternative to lox celebrates the vegetable (or in this case, fruit!) instead of trying to imitate animal meat by letting the cool taste of cucumber shine through. Combined with the creamy burrata cheese and the smoky flavors from the Turkish inspired chili oil, you won't miss the salmon in this unique and delicious brunch idea!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Brunch, Snack
Cuisine American, Turkish
Servings 4 servings

Ingredients
  

  • 4 thick slices of sourdough bread
  • ½ large Persian cucumber
  • 1 tsp salt
  • 1 tsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tbsp chopped fresh dill
  • 1 tsp fresh lemon juice
  • 4 balls burrata cheese, about 4oz each

Turkish Chili Oil

  • 4 tbsp extra virgin olive oil
  • ½ tsp smoked paprika
  • ½ tsp cumin
  • 1 tsp Aleppo pepper or 1/2 tsp red pepper flakes
  • ½ tsp salt

To Serve (Optional)

  • fresh dill
  • fresh lemon wedges

Instructions
 

  • Slice the cucumber as thin as possible using a mandolin slicer or by hand.
  • Place the sliced cucumbers in a colander over a bowl and toss with the salt. Allow the cucumbers to sit for 10-15 minutes to draw out the excess moisture.
  • While the cucumbers are resting, make the Turkish chili oil. Place the smoked paprika, cumin, Aleppo pepper and salt in a heatproof bowl. Mix to to combine.
  • Heat the olive oil in a small pot over medium high heat until very hot and shimmering.
  • Remove the oil from the heat and carefully pour it over the paprika blend. The spices will sizzle. Mix gently with a spoon after all of the oil has been poured in. Set aside.
  • Agitate the cucumbers and squeeze them gently to get out any extra moisture and then give them a quick rinse with cold water to rinse off the salt.
  • Pat the cucumbers dry with a clean paper towel and place in a small bowl. Add in the minced garlic, dill, lemon juice and olive oil toss until well combined.
  • Toast the sourdough until golden brown. Carefully break open one burrata ball over the toast and spread it evenly on top of the bread.
  • Top the burrata with a generous tablespoon of chili oil, and then top the toast with 1/4th of the cucumber mixture. Repeat this process with the remaining pieces of bread.
  • Garnish with sprigs of fresh dill and a squeeze of lemon juice.
Keyword Brunch ideas for Mother's Day, burrata toast recipe, cucumber toast recipes, Mother's Day 2025 recipes, vegetarian brunch ideas, Vegetarian brunch recipes
Tried this recipe?Let us know how it was!