Christmas Cucumber Bites with Herb Cream Cheese
Small baguette slices topped with dill-and-chive cream cheese and crisp cucumber make an open-faced, no-cook appetizer. A fresh dill sprig and a little dried dill finish each bite.
The spread can be made ahead, but save assembly for close to serving. Blotting the cucumber rounds dry helps them stay in place and keeps their moisture from softening the bread.
Ingredients for Christmas Cucumber Bites
- 1 small baguette, about 12 oz (340g), cut into about 20 slices
- 8 oz cream cheese, softened (225g)
- 1 large cucumber, about 10 to 12 oz (300g)
- 1 tablespoon finely chopped fresh dill, plus small sprigs for garnish
- 1 tablespoon finely chopped fresh chives
- 1/2 teaspoon dried dill, plus a light pinch for finishing
- 1/8 teaspoon fine salt, or to taste
- A small pinch of black pepper
Optional: Add a small pinch of garlic powder or 1/2 teaspoon lemon zest to the cream cheese spread.
How to Make Christmas Cucumber Bites
- Mix the spread: Let the cream cheese soften until easy to stir. Mix in the chopped dill, chives, dried dill, salt, and pepper until smooth and evenly combined.
- Prepare the cucumber and bread: Peel alternating strips from the cucumber, leaving narrow green edges. Cut it into sturdy rounds about 1/4 inch thick and blot both cut sides dry. Cut the baguette into about 20 small slices.
- Spread the cream cheese: Cover most of each bread slice with an even layer, leaving a little crust visible. Use enough to hold a cucumber round without piling it high. A small knife works well; a piping bag is optional.
- Top and serve: Place one cucumber round on each slice. Add a small fresh dill sprig and a light pinch of dried dill, then arrange the bites in a single layer on a platter. Serve soon after assembly, or refrigerate briefly and serve within about 2 hours for the best texture.
How to Keep the Bread from Getting Soggy
Cucumber releases moisture after it is cut. Blot the rounds dry and keep the bread, cucumber, and spread separate until close to serving. The assembled bites are best fresh rather than stored overnight.
Cucumber-Only Variation
For a bread-free option, skip the baguette and put a little herb cream cheese directly on thick cucumber rounds. Finish with the same dill garnish.
Make-Ahead and Storage
Make the herb cream cheese 1 to 2 days ahead and refrigerate it in a covered container. Let it soften enough to spread before assembly. Slice and blot the cucumber closer to serving when practical.
Refrigerate leftover spread separately from the bread and cucumber. Assembled leftovers are best eaten the same day; the bread will soften as the cucumber releases moisture. Freezing is not recommended because the cucumber and cream cheese can lose their texture after thawing.
For another no-cook holiday appetizer, try this Christmas antipasto wreath.
Nutrition
Approximate nutrition per serving, based on 1/8 of the recipe (about 2 to 3 bites): 220 calories, 6g protein, 10g fat, and 26g carbohydrates. Per 100g: approximately 200 calories, 5g protein, 9g fat, and 24g carbohydrates. Values vary with the baguette and cream cheese used.
Christmas Cucumber Bites with Herb Cream Cheese
Equipment
- Cutting board
- Knife
- Mixing bowl
- Serving platter
Ingredients
For the Bites
- 1 small baguette, about 12 oz (340 g), cut into about 20 slices
- 1 large cucumber, about 10 to 12 oz (300 g)
For the Herb Cream Cheese
- 8 oz cream cheese, softened (225 g)
- 1 tablespoon finely chopped fresh dill, plus small sprigs for garnish
- 1 tablespoon finely chopped fresh chives
- 1/2 teaspoon dried dill, plus a light pinch for finishing
- 1/8 teaspoon fine salt, or to taste
- A small pinch of black pepper
Optional
- A small pinch of garlic powder or 1/2 teaspoon lemon zest
Instructions
- Let the cream cheese soften until easy to stir.
- Mix the chopped fresh dill, chives, dried dill, salt, and pepper into the cream cheese until smooth. Add garlic powder or lemon zest if using.
- Peel alternating strips from the cucumber, leaving narrow green edges. Cut it into sturdy rounds about 1/4 inch thick and blot both cut sides dry.
- Cut the baguette into about 20 small slices.
- Spread an even layer of cream cheese over most of each bread slice, leaving a little crust visible.
- Place one cucumber round on each slice. Garnish with a small fresh dill sprig and a light pinch of dried dill.
- Arrange the bites in a single layer on a platter and serve soon after assembly.
Tips
- Blot cucumber rounds dry on both cut sides to help them stay in place and keep the bread from softening.
- Keep the bread, cucumber, and spread separate until close to serving.
- Spread the cream cheese evenly and avoid piling it too high.
- A piping bag is optional; a small knife works well for spreading.
- For the best texture, serve soon after assembling.
Variations
- Cucumber-Only Bites: Skip the baguette and spread a little herb cream cheese directly on thick cucumber rounds. Finish with dill.
- Garlic or Lemon Cream Cheese: Mix a small pinch of garlic powder or 1/2 teaspoon lemon zest into the cream cheese spread.