Mini Cucumber Circles
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Tiny rounds cut from bread using a 1 1/2 inch cutter. Cream cheese base mixed with sour cream, apple cider vinegar, Worcestershire, garlic and onion powders. Each circle gets a smear then topped with a thin cucumber slice. Fresh herbs and roasted red pepper bits add contrast and color. Bread scraps left for crumbs or croutons. A no-fuss, grab-and-go type bite that pops with brightness and herbaceous notes.
Prep:
22 min
Cook:
0 min
Total:
22 min
Servings:
40 servings
#appetizers
#finger food
#herbs
#easy snacks
#fresh vegetables
#party bites
Know those tiny tea sandwiches that vanish before you blink? Been there, done that—small bites that balance freshness with texture trick me every time. Using a cookie cutter for uniform circles isn’t just pretty; it saves time and keeps portions neat for parties or quick snacks. Cream cheese mixed with sour cream and a hit of apple cider vinegar wakes up flavor, while Worcestershire sauce adds a surprising umami twist. Thin cucumber slices deliver crisp, almost watery snap contrasting soft cheese and bread. Herbs like dill and chives? Not just garnish; they cut heaviness and add punch. Bread scraps don’t get tossed in my kitchen—dry and blitz into crumbs or bake for spicy croutons. Small hands, big flavor. Perfect for lazy afternoons or last-minute guests—you’ll want extra veggies just to keep topping these.
Ingredients
- Bread slices enough for 20 circles with 1 1/2 inch cookie cutter
- 6 ounces cream cheese softened
- 1/3 cup sour cream (can use Greek yogurt instead for tang)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon Worcestershire sauce (substitute soy sauce or tamari)
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 medium cucumber, thinly sliced
- Fresh dill sprigs
- 1/4 cup minced roasted red pepper (optional)
- Chopped fresh chives (optional)
About the ingredients
Cream cheese needs to be softened—too cold, it won’t mix evenly. Sour cream here tames richness and adds moisture; Greek yogurt works if you prefer tanginess but watch thinning. Apple cider vinegar lifts the whole spread but don’t overdo or odd sour edge develops. Worcestershire sauce is a subtle umami pick-me-up; soy sauce swaps fine if vegan or out of stock, but reduce salt slightly. Garlic and onion powders blend in better than fresh here since they don’t release extra moisture. Choose firm cucumbers, peel if waxed or bitter skin bugs the palate. Fresh herbs must be dry; damp dill or chives make spread soggy, so pat those dry thoroughly. Use a sharp cookie cutter to get clean bread edges; if bread tears, place slices in freezer 10 minutes first to firm up. Leftover bread scraps perfect for seasoning and toasting into croutons—never waste.
Method
- Start by pressing out 20 circles from bread with the 1 1/2 inch cutter. Don’t waste the scraps - toss them into a bag to dry, then blitz into crumbs or bake into crunchy croutons. Set aside the circles on a working surface.
- In a bowl or stand mixer, toss softened cream cheese with sour cream (or Greek yogurt if you prefer a sharper edge), apple cider vinegar for brightness, Worcestershire for depth, salt, garlic powder, and onion powder. Whip until just combined and fluffy, not runny.
- Smear each bread round with a thin, even coat of the spread. You want coverage without sogginess—too thick, and the bread gets swampy; too thin, and it tastes flat.
- Arrange a single thin cucumber slice on each coated bread circle. The cucumber shouldn’t be too watery or thick—aim for crisp bite, not limp mush.
- Top with your choice of fresh dill sprigs, finely minced roasted red pepper, and/or chopped chives. I like a mix for color and contrasting brightness; the herbs add herbaceous zip while the red pepper sweetens and sneaks in gentle smoky hits.
- Serve promptly or chill briefly to firm up spread but don’t wait too long or cucumber releases water and ruins the crunch.
- If you tried a riff with a different herb or swapped in smoked paprika for garlic powder, drop a line. Always keen to hear what worked or flopped.
Cooking tips
Start with bread circles; don’t rush cutting or you’ll get ragged edges that pull apart when spreading. Setting scraps aside is not an afterthought—keeps workspace tidy and prevents waste. Mixing cheese and sour cream until fluffy but not liquid prevents spread from seeping through bread, which kills crunch and turns these sad. Spread thin but even—makes every bite balanced. Cucumber slices must be thin and dry. If too wet, pat with paper towels to avoid soggy bread later. Fresh herbs make all the difference—chop finely for even flavor pockets or sprigs for visual pops and bursts of aroma. Red pepper optional but adds color plus sweet bite that surprises. Assemble right before serving when possible to preserve cucumber crispness; leftovers get soggy fast. If substituting ingredients or herbs, think about moisture content and texture—always a tradeoff in these finger food bites.
Chef's notes
- 💡 Cutting bread circles—freeze slices 10 min first if crumbly edges. Sharp cookie cutter mandatory. Dull edges tear bread, mess spreads. Press firm but don’t smash. Keep scraps separate for crumbs or croutons—waste not. Circles must hold shape under moist spread.
- 💡 Cream cheese softening critical. Too cold, blocks mixer. Too warm, runny mess. Sour cream adds moisture but watch thinning—Greek yogurt swaps but sharper tang. Mix speed medium. Beat fluffy but no liquid. Garlic and onion powders blend better than fresh—no added water to kill crunch.
- 💡 Spread thin, no puddles allowed. Thick piles swamp bread–turns gummy, soggy bottom. Thin even coats keep crunch. Think delicate layering not schmear. Use small offset knife or butter knife edges for control. Spread texture signals readiness—lightly grainy, fluff, no streaks.
- 💡 Cucumber slices—thin, dry, no limp mush. Slice thin on mandoline or sharp knife. Pat with paper towels to absorb surface moisture. Wet cucumber spills water and ruins bite. Crisp snap when bitten is hallmark—go for bite that sounds fresh, breaks clean.
- 💡 Fresh herbs dry, chopped fine or sprigs for bursts. Damp herbs wreck spread moisture balance, cause sogginess in seconds. Roasted red pepper optional but adds color and sweet smoky hints. Finely mince for even distribution. Mix herb combo for contrast—no overloading or bite gets muddled.
- 💡 Assemble last minute unless chilling briefly to firm spread. Cucumber fresh crispness fades fast with sitting. If waiting more than 15 minutes, chilling strongly advised. Keeps spread consistency and crunch but can dull aroma of herbs. Consume soon after prep for ideal texture experience.
Common questions
How to keep bread from getting soggy?
Thin spread. Pat cucumber dry. Assemble close to serving time. Freeze bread slices slightly before cutting if crumbly. Spread fluffiness key—stop once creamy, not liquid. Herbs dry or wiping prevents sogginess too.
Can I swap sour cream with yogurt?
Greek yogurt works well, sharper tang more noticeable. Adjust thickness by adding less or more yogurt. Non-dairy plain yogurt works too but changes flavor profile. Test texture first, might need extra mixing to fluff.
What if cucumber slices are too watery?
Pat dry with paper towels, press gently. Sometimes slice then salt lightly, wait 10 min, blot again. Avoid soaking bread with cucumber water. Choose firm cucumbers, thicker skin peeled if bitter or waxed for best crunch.
How long can these be stored?
Best fresh, up to few hours room temp max. Refrigerate briefly okay; cover loosely to avoid herb bruise. Assemble cucumber just before serving to keep crisp. Leftovers soggy fast, freeze scraps only if you plan croutons or crumbs later.
