Cucumber Crudites
It’s time for Tea and …
Cucumber Crudites!
Before I ever set my eyes on England and Ireland, my mom and I use to have our own little Tea parties. They were such great memories. We would put on our best attempt of an English accent, sit up nice and proper then put our little pinkie up while sipping from our beautiful cups of tea.
One of the treats that she would make for us would be these little Cucumber Crudites, or as I would call them itty bitty cucumber sandwiches. They were tasty and one of the first recipes I learned to make with her.
I think that they are great to serve at your soiree of sorts: bridal or baby showers, ladies tea or luncheons and as appetizers for any dinner party.
Making the cucumber crudites or itty bitty sandwiches is so quick and easy. And if you’re in that “I need to make ahead” mode, then most definitely you can make this one ahead and all you need to do is to assemble it the day you will be serving (within 1 – 2 hours of serving preferably, for the best results). As for the mini-loaves, I look for Pepperidge Farm Party sized bread loaves (dark pumpernickel is best or rye loaves). I have also found the appetizer sized bread loaves at Aldi stores. If you are unable to find them, you can ask your grocer if they can get them in stock or simply use a thin sliced loaf of bread and grab a 2 inch cookie cutter and you’re all set.
Enjoy!
Cucumber Crudites
An elegant party appetizer to enjoy for that next bridal or baby shower, dinner party or ladies tea or luncheon - Cucumber Crudites! (A.K.A. Itty Bitty Cucumber Sandwiches)
Ingredients
- 1 - 2 Cucumbers, peeled and sliced into 1/4 inch rounds
- 1 (8 oz) pkg, Cream Cheese, softened
- 1 (0.7 oz) Italian Dressing Mix (I like to use Good Seasons)
- Pumpernickel or Rye mini-Bread, (I prefer Pumpernickel and I use Pepperidge Farm party - appetizer sized loaf)
- Chives to garnish, optional
Instructions
- In a large bowl, fill it half way with cold water and ice. Place the cucumber slices in the ice water bath and let stand there for about 10 minutes, no longer than 30 minutes. Remove, drain and pat dry with paper towel. Lightly season with salt if desired.
- Mix softened Cream Cheese with Italian Dressing seasoning mix and blend well. Refrigerate until needed up to 3 days.
- When ready to assemble, spread Italian Cream Cheese mixture on each slice of Pumpernickel bread, top with a cucumber slice and top off with chopped Chives for garnish if desired.
Notes
If unable to find the appetizer sized bread loaf, you can substitute with a thinly sliced Pumpernickel (Rye or White if preferred) bread, using a round or square 2-inch cookie cutter, trim bread.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
