Cucumber and Pea Salad Crostini


1 cup plain whole-milk or 2% Greek yogurt
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1—11⁄2 tablespoons (to taste) local honey
1 cup flat-leaf parsley leaves, torn into small to medium pieces
1/4 cup finely shredded basil leaves
Salt and freshly ground pepper
1 pound frozen baby peas, thawed, or fresh shelled English peas
3 large seedless cucumbers—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick
1 loaf light rye/dark rye/marbled rye/pumpernickel bread, cut each slice into 6 pieces
1 block of Dubliner cheese, grated using a box grater


Whisk the yogurt, lemon juice, honey, and olive oil together. Add the parsley and basil and season with salt and pepper. Stir in the peas and cucumbers. Serve a large dollop of the salad on each individual bread piece and top with some grated Dubliner cheese.