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Cucumber Bruschetta

A refreshing and flavorful appetizer combining crunchy cucumber with a creamy herb-infused spread.
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Easy, Refreshing
Servings: 6 servings

Ingredients

Bread

  • ½ loaf Baguette Sliced into 1/2-inch thick slices

Cucumber

  • 1 unit Seedless Cucumber Washed and sliced

Creamy Spread

  • 8 ounces Cream Cheese Softened
  • ½ cup Mayonnaise
  • 0.7 ounces Italian Dressing Mix 1 packet
  • 1 tablespoon Fresh Dill Weed Chopped

Instructions

  • Preheat your oven to 350°F (175°C). Slice the baguette into 1/2-inch thick slices and arrange them on a baking sheet. Toast in the oven for about 5-7 minutes until golden brown and crispy.
  • In a mixing bowl, combine the softened cream cheese, mayonnaise, and Italian dressing mix. Blend until smooth and creamy, then fold in the chopped dill weed.
  • Wash the seedless cucumber and cut it into thin slices, about 1/4-inch thick.
  • Spread a generous layer of the creamy mixture onto each toasted baguette slice and top with a slice of cucumber. Optionally, sprinkle extra dill weed on top.
  • Arrange the assembled bruschetta on a platter and serve immediately for the best flavor and texture.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven

Notes

For extra flavor, chill the cream cheese mixture for 30 minutes before spreading. Experiment with different herbs or add shredded chicken for a filling option.