Creamy Cucumber Baguette

Creamy Cucumber Baguette

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


Serves: 12 

  • 1 crusty baguette, cut into 1cm slices
  • 200g cream cheese
  • 4 tablespoons creme fraiche
  • 4 tablespoons mayonnaise
  • 2 tablespoons diced fresh dill
  • 1 pinch salt and pepper, to taste
  • 1 cucumber, cut in half and then very thinly sliced longways
  • 2 tablespoons lemon juice
  • 30g dill, diced, to garnish

Preparation:25min  ›  Cook:5min  ›  Ready in:30min 

  1. Spread the baguette slices in a single layer on a baking tray. Toast in a 200 degrees C 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 mayonnaise depending on your preference. Add the dill and whisk 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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