Creamy cucumber dill crostini

    35 min

    This is an elegant alternative to a cucumber sandwich. Use a mandoline to slice the cucumber for the best presentation.

    County Clare, Ireland
    8 people made this

    Serves: 12 

    • 1 crusty baguette, cut into 1cm slices
    • 1 200g tub of cream cheese
    • 4 tablespoons creme fraiche
    • 4 tablespoons mayonnaise
    • 2 tablespoons chopped fresh dill
    • salt and pepper to taste
    • 1 cucumber, cut in half and then very thinly sliced lengthways
    • 2 tablespoons lemon juice
    • more chopped dill to garnish

    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    1. Spread the baguette slices in a single layer on a baking tray. Toast in a 200 C / Gas 6 oven for 5 minutes, turning halfway through. They should be toasted, but not browned, so watch carefully. Remove from oven and set aside to cool.
    2. In a bowl, combine the cream cheese, creme fraiche and mayonnaise. You may want to alter the amount of creme fraiche and mayo depending on your preference. Add the dill, and whip together vigorously to combine. Taste and add salt and pepper to your liking.
    3. Spread a thin layer of the cream cheese mixture on a slice of cooled baguette, and top with a slice of cucumber, laying the cucumber in folds for a prettier presentation (this is why you want it sliced thinly). Sprinkle with lemon juice and dill. Repeat with remaining ingredients.

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    Reviews in English (1)


    This was fantastic! Loved it. So light...a perfect summer starter. I added more fresh dill, probably twice the amount, and made the cream cheese part earlier in the day so the flavours had a chance to blend through. I had some leftover, so I had it on toast the next day for breakfast....cheese was even better then!!  -  06 Jul 2015