Cucumber Bruschetta is a fantastic light and creamy appetizer, topped with refreshing cucumbers that are simple to make and disappear so fast!
Crisp and creamy, Cucumber Bruschetta comes together in just minutes for a great easy appetizer that only requires a few simple ingredients! Slice-cool cucumbers and a soft baguette and mix up cream cheese, mayo, and seasonings for a wonderfully light snack people cannot help but devour!
A Party Must-Have
We’ve all seen cucumber sandwiches at various gatherings over the years, and it took me a bit to understand why. One bite was all it took, and now I’m one of those people who shows up with Cucumber Bruschetta at most parties! The herby creaminess, crisp cucumber, and lovely bread are too delicious for me to resist, and once I found out how easy it was to make, it became my go-to dish for potlucks, baby and bridal showers, and any and every party.
Can’t get enough bruschetta at parties? Create crowd-pleasing favorites like Caprese Bruschetta and BLT Bruschetta with Goat Cheese Mayo!
Other Recipes to Serve with Cucumber Bruschetta
- Cucumbers are so amazing to eat and drink! Mix up a pitcher of Cucumber Punch for the whole fam, or put a boozy twist on it for the grown-ups!
- When you’ve made all the cucumber recipes you have but still have cucumbers everywhere, make delicious Refrigerator Pickles!
Ingredients
Veggies: To make this delightful bruschetta, you will need a seedless cucumber, and while you’re in the produce section, pick up some fresh dill.
Creamy Spread: You need softened cream cheese and mayo to spread the spread. Regular and light varieties of each are both excellent options.
Bread: Purchase a baguette to thinly slice to make the bruschetta. You’ll only need 1/2 of a loaf for the recipe, but you can easily double the spread and topping amount to use the whole loaf.
Seasoning: A packet of dry Italian dressing mix seasoning is also needed for this recipe and can usually be found in the salad dressing aisle.
How to Make Cucumber Bruschetta
STEP ONE: Start by cutting the baguette into thin slices. Then peel and slice the cucumber.
STEP TWO: In a medium bowl, stir the softened cream cheese, mayo, and Italian seasoning packet until well mixed.
STEP THREE: Spread the cream cheese mixture over each baguette slice and top with cucumber slices. Top each bruschetta with fresh dill and serve.
Tips for Success
- Make the creamy spread to let the flavors meld and provide a great bite! This spread will keep for quite a while if stored in an airtight container in the fridge.
- Avoid assembling the bruschetta more than a few hours ahead of time, though, to keep everything as fresh as possible.
- You will find both regular and English cucumbers at most grocery stores. The peel is thicker and waxier on regular cucumbers, and the seeds can sometimes be more significant, so you can peel and deseed if you wish, but it’s unnecessary. English cucumbers have pretty fine seeds and a thin peel, which means there’s no need to peel or deseed.
How do you keep the cucumber bruschetta from getting soggy?
There are a few things that will prevent any sogginess from ruining your get-together when you serve Cucumber Bruschetta. To keep the cucumber from releasing too much water once cut and on the bread, first thinly slice the cucumber and lay the slices on a paper towel. Sprinkle the cucumber with a bit of salt and allow the cucumber to sit for 10 minutes to draw out the excess moisture. The cucumbers won’t be as crisp with this method, but they will be drier. The creamy herbed spread will also prevent sogginess, creating a barrier between the cucumber and the bread. Lastly, assemble the bruschetta no more than two hours ahead so that each bruschetta is fresh and crisp.
Where did cucumber sandwiches come from?
The cucumber sandwich was initially created in India, where cucumbers come from. After England colonized India, the British people needed a way to deal with the heat and found that cooling cucumbers helped. The sandwiches were initially made using white or brown bread, with butter and cucumber slices. This became a tea-time tradition for the British, and the idea spread to other colonies, including America. As the South is wont to do, they changed the butter to the creamy herb spread we know today, and the rest is delicious history.
Stay cool as a cucumber all summer long with these recipes!
- Cucumber & Onion Salad
- Cucumber Mint Mojito
- Creamy Cucumbers
- Frozen Cucumber Margarita
- Cucumber Yogurt Dill Salad
Equipment
Ingredients
- ½ loaf baguette
- 1 seedless cucumber
- 8 ounces cream cheese softened
- ½ cup mayonnaise
- 0.7 ounces Italian dressing mix (1 packet)
- 1 tablespoon fresh dill weed chopped
Instructions
- Cut the baguette into 24 slices, about 1/2-inch thick. Set aside.
- Peel the cucumber. Cut into 24 thin slices. Set aside.
- In a medium mixing bowl, stir the cream cheese, mayonnaise, and Italian dressing mix until well combined.
- Spread a good layer of the cream cheese mixture on each baguette slice and then top with a slice of cucumber.
- Sprinkle a little dill weed over each bruschetta. Use as much as you like to your taste. Serve immediately.
Notes
- You should get at least 48 slices of bread from 1 baguette loaf, which means you can easily double the cream cheese and cucumber amounts to use up all the bread. The yield will ultimately depend on how much cream cheese mixture you put on each slice of bread.
- To prep ahead: Slice the bread and cucumber and store in their own airtight containers. Mix the cream cheese spread and store in an airtight container. Then assemble when ready.
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