Pumpernickelbrotchen mit Frischkase, Gurke und Dill

These pumpernickel toasts are cool, creamy, and crisp, with the deep earthy flavor of dark rye bread balanced by tangy cream cheese and fresh lemon. Cucumber, radish, and dill make them bright and refreshing, while keeping the dish simple and beginner-friendly.

Nutrition · per serving

297kcal

10.5gProtein

26.5gCarbs

16.8gFat

5.4gFiber

2 servings

Ingredients

10 items

Brot und Belag

pumpernickel bread, sliced4 slices (about 160 g)

cream cheese120 g

cucumber100 g

radishes60 g

fresh dill6 g

lemon juice10 ml

fine salt1 g

black pepper0.5 g

Zum Fertigstellen

extra fresh dill2 g

lemon zest1 g

Tips

•For the best texture, assemble just before serving; pumpernickel can soften if topped too far in advance.
•If you want a slightly sharper flavor, add a little more lemon juice or a pinch more black pepper to the cream cheese.
•These open-faced toasts work well for breakfast, a light lunch, or part of a cold snack platter.

Steps

1
Wash and dry the cucumber, radishes, and dill. Thinly slice the cucumber and radishes; finely chop the dill. If you like, lightly pat the cucumber slices dry so the toast stays neat and not watery.
100 g cucumber60 g radishes6 g fresh dill
2
In a small bowl, mix the cream cheese with the chopped dill, lemon juice, salt, and black pepper until smooth and spreadable. If it seems very firm, stir vigorously for 20-30 seconds to loosen it.
120 g cream cheese6 g fresh dill10 ml lemon juice1 g fine salt0.5 g black pepper
3
Lay out the pumpernickel slices and spread the dill cream cheese evenly over each slice, taking it right to the edges for full flavor in every bite.
4 slices (about 160 g) pumpernickel bread, sliced120 g cream cheese
4
Top the slices with overlapping cucumber and radish slices. Finish with the extra dill and a little lemon zest. Serve immediately while the bread is fresh and the topping is cool.
100 g cucumber60 g radishes2 g extra fresh dill1 g lemon zest

Origin & History

Open-faced rye and pumpernickel breads are a long-standing part of German bread culture, often served with fresh dairy, herbs, and crisp vegetables. This style of simple topped bread reflects the everyday German tradition of Abendbrot or light bread-based meals built from good-quality staple ingredients.

german pumpernickel vegetarian open-faced quick no-cook bread light-lunch

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Pumpernickelbrotchen mit Frischkase, Gurke und Dill

Steps

Wash and dry the cucumber, radishes, and dill. Thinly slice the cucumber and radishes; finely chop the dill. If you like, lightly pat the cucumber slices dry so the toast stays neat and not watery.

100 g cucumber60 g radishes6 g fresh dill

In a small bowl, mix the cream cheese with the chopped dill, lemon juice, salt, and black pepper until smooth and spreadable. If it seems very firm, stir vigorously for 20-30 seconds to loosen it.

120 g cream cheese6 g fresh dill10 ml lemon juice1 g fine salt0.5 g black pepper

Lay out the pumpernickel slices and spread the dill cream cheese evenly over each slice, taking it right to the edges for full flavor in every bite.

4 slices (about 160 g) pumpernickel bread, sliced120 g cream cheese

Top the slices with overlapping cucumber and radish slices. Finish with the extra dill and a little lemon zest. Serve immediately while the bread is fresh and the topping is cool.

100 g cucumber60 g radishes2 g extra fresh dill1 g lemon zest

Origin & History