Cool Cucumber Canapés

Beat the summer heat when you serve this cool canapé made with chilled cucumber at your next barbecue. Hot meats, burgers and hot dogs from the grill and heavy, carbohydrate-rich side dishes tend to dominate outdoor barbecues in the summer. This fresh vegetable treat can bring some balance to your next barbecue. A savory dollop of cream made with fresh dill and a quartered cherry tomato adds a burst of flavor to each slice of cucumber.

To make this amuse bouche, you’ll need a vegetable peeler, chef’s knife, hand mixer, and a simple cake decorating set with piping bag and star-shaped tip to add a touch of fancy. Bring your guests a little EXTRA with multi-colored cherry tomatoes to add brilliant flare to your serving platter. Cucumber canapés may be made ahead of time and chilled until your guests arrive.

Cool Cucumber Canapés

  • Servings: 12
  • Difficulty: Easy
  • Print


  • 8 oz. block of cream cheese, cubed
  • 1/2 cup sour cream
  • 1/2 cup yogurt
  • 1 tsp garlic powder
  • 1/2 tsp coarse kosher salt (or to taste)
  • 1/2 tsp cracked black pepper
  • Juice from 1/2 lemon
  • 1 tbsp fresh dill, chopped
  • 2 cucumbers
  • ~1 cup cherry tomatoes


  1. Assemble all ingredients through lemon juice in a medium or large bowl. Use a hand mixer to thoroughly mix ingredients until smooth but firm.
  2. Add chopped dill and stir cream with a spoon until thoroughly combined. Place bowl in the refrigerator.
  3. Peel cucumbers lengthwise in a pattern which leaves stripes of dark green peel alternating with light green peeled sections. Cut into slices of the same thickness with a sharp knife. Pat each side of the the slices dry with a paper towel. Set onto a serving platter.
  4. Quarter each cherry tomato lengthwise.
  5. Add cream mixture to a piping bag with star-shaped tip.  Pipe about a teaspoon of dense cream onto each cucumber. Add a quartered cherry tomato. Chill for at least 20 minutes and serve.

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