Cucumber and Herb Butter Tartines

1.In a small mixing bowl, combine the softened butter, chopped chives, dill, lemon zest, salt, and pepper. Use a fork or small whisk to whip the mixture until light and fluffy, then set aside at room temperature.

2.Toast the sourdough bread slices in a toaster or under a broiler until golden brown and crisp on the edges.

3.Using a vegetable peeler, slice the cucumber lengthwise into long, thin ribbons, discarding the seedy center core if desired.

4.Spread a generous, thick layer of the whipped herb butter onto each slice of warm toasted sourdough.

5.Arrange the cucumber ribbons on top of the butter in elegant, folded layers to create height and texture.

6.Drizzle the cucumber ribbons lightly with extra virgin olive oil and finish with a small pinch of flaky sea salt before serving immediately.