These cucumber cream cheese sandwiches have the appetizer trifecta: easy, delicious, and they only require a few ingredients!I’ve made this appetizer more than any other in my life. And no matter where I bring it, there are never any left at the end of the day! People (me too!) eat this up like candy, and it’s not hard to see why. They're so refreshing and flavorful and easy. What's not to love?
The mix of fresh bread, refreshing cucumber, cream cheese, and fresh dill makes this an incredibly crowd-pleasing dish. And the best part is these open-faced cucumber sandwiches are so easy to make.
This cucumber cream cheese appetizer only requires a few ingredients, and unless you want to toast the bread ahead of time, it doesn’t require any baking.
How to Make Cucumber Cream Cheese Sandwiches Appetizer
- Start by cutting your baguette into slices that are no more than ½-inch thick.
- It's not necessary (but also tastes great!) if you want to toast the bread ahead of time. Toast your baguette slices in an oven set to broil or 500 F for about five minutes, or until lightly golden.
- In a large bowl, mix your mayonnaise, cream cheese, and Italian dressing mix until well-combined.
- Make sure your baguette slices are cooled if you baked them, then spoon a bit of the cream cheese mixture onto each slice of baguette.
- Wash and slice a large English cucumber and place a slice on top of the cream cheese mixture on each baguette.
- Top with fresh or dried dill. Serve and prepare to be complimented!
Can I Make This Ahead of Time?
If you want to make these cucumber cream cheese appetizers ahead of time, you can! Just make the spread and keep it in the fridge and don't add it to the bread until shortly before you're ready to serve it.
If you have spread leftover when you're done, keep it in the fridge for up to three days. It makes for an awesome sandwich spread!
Eat up, my loves!
Cucumber Cream Cheese Appetizer Recipe
Cucumber Cream Cheese Toasts Appetizer
Ingredients
- 1 baguette, sliced
- 1 cucumbers, sliced (peeling is optional)
- 8 oz. cream cheese at room temp.
- ½ cup mayonnaise
- 14 grams Italian dressing mix* Approx. half of a 28 g. packet of Italian dressing mix* (use more for stronger flavor)
- 3 tablespoon dill fresh or dried
Instructions
- Cut baguette into no more than ½-inch thick slices. If you want to toast the bread ahead of time (not necessary but delicious!), toast your baguette slices in an oven set to broil or 500 F for about five minutes, or until lightly golden.
- In a large bowl, mix your cream cheese, mayonnaise, and Italian season until everything is well-incorporated
- Spread about a tablespoon of the cream cheese mix onto each piece of baguette. If you bake the baguette first, let it cool before adding the cream cheese mix.
- Add a slice of cucumber to each piece, and finish with a generous sprinkling of dill on the bread/cucumber/cream cheese combo.
- Serve and enjoy!Keep leftovers in the fridge.
Notes
Hope you love them!
xo - C
Kelsey
I make these for every family gathering and they are ALWAYS the first thing to go! They are so simple to make yet delicious. I’m constantly sharing the recipe with friends and family!!!
chelseaxoandso
You're the best! Thank you!
Kelsey
These are SO yummy and SO easy to make! Every time I’ve seen them on a table they’re the first to be eaten. Highly recommend 🙂
Maura
Could I make these a day ahead of time? Looking to make these for my work potluck!
chelseaxoandso
Hi Maura! You can make the cream cheese spread a day ahead of time. Then, on the day you're serving them, spread it on the baguette and add the cucumber. If you put them all together ahead of time, they might get a bit soggy. Hope that helps!
Joan
This really is a great appetizer. I broiled home made sliced rye bread cut into about 2 inch squares. I mixed my cucumbers in the mayo/cream cheese combo and added thinnly sliced red onions. Then I dolloped it on the cooled rye and topped with dill. I will make this as one of my Easter appetizers.
Chelsea Kram – XO&So: Vegetarian Comfort Food
That sounds SO good with rye bread and red onions, yum! I'll have to try that one day. Thanks Joan!