Sugar Snap Peas, Cucumber, and Goat Cheese Toast


Yield: 4 People


Work: 30 Minutes


Total: 30 Minutes


How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • In a Bowl, add Cucumbers, sprinkle with 2 tsp Salt and mix. Then add vinegar and let sit for 5 minutes.

  • Combine Goat Cheese, Sugar Snap Peas, and 1 tsp Salt.

  • Spread Pea Goat Cheese Mixture on Toast, then top with Cucumbers and chopped Herbs.


  • Try adding Mint to the Cucumbers/Vinegar and Basil to the Pea mixture, or both to the Pea mixture.

  • Try adding a Poached Egg on top of the Toast.


  • ¼ Pound Sugar Snap Peas, stringed and sliced ¼”

  • 2 Small Cucumbers, sliced into ⅛” rings (use Knife or Box Grater Slicer)

  • ¼ Cup Goat Cheese

  • 2 Tbsp Apple Cider Vinegar

  • 3 Sprigs Mint, rough chop

  • Small Handful of Basil, rough chop

  • 4 Slices Bread, toasted or grilled

  • 4 tsp Salt


  • Knife

  • Cutting Board

  • Bowl x 3

  • Measuring Cup

  • Measuring Spoons

  • Pot

  • Slotted Spoon

  • Spoon

  • Box Grater

  • Toaster/Grill

  • Airtight Container


  • Store Pea Mixture and Cucumbers Separately in Airtight Containers in the Fridge for 4 days.

Questions about this recipe? Ask Chef Pierson!