Kielbasa Cucumber Crostini with Herbed Cream Cheese

By Savva LoginovUpdated
Total 35 minMakes 6 appetizer servings; 18 crostiniResting, soaking, chilling or cooling 0 min
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Kielbasa cucumber crostini combine a savoury sausage topping with a fresh cucumber slice and soft herbed cream cheese.

Kielbasa cucumber crostini combine a savoury sausage topping with a fresh cucumber slice and soft herbed cream cheese. The baguette is lightly toasted rather than dried into a hard crouton, which makes the bites easier to eat. Use fully cooked kielbasa and follow its label rather than assuming every smoked sausage is ready to serve. Pat the cucumber dry and add it after spreading the cheese. This keeps the toast surface from absorbing unnecessary moisture.

Recipe at a glance

Yield: 6 appetizer servings; 18 crostini. Prep: 20 minutes. Cook: 15 minutes. Total: 35 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Baking tray, brush, knife, mixing bowl and food thermometer

Ingredients and directions

Kielbasa Cucumber Crostini with Herbed Cream Cheese

Recipe card

Kielbasa Cucumber Crostini with Herbed Cream Cheese

Prep 20 minCook 15 minTotal 35 minYield 6 appetizer servings; 18 crostiniResting, soaking, chilling or cooling 0 min

Total includes the additional waiting time stated in the directions. Appliance times are estimates.

Only numbered ingredient amounts change.

Equipment: Baking tray, brush, knife, mixing bowl and food thermometer

Ingredients

Instructions

  1. Heat sausage

    Heat the fully cooked kielbasa according to its label. For high-risk eaters, heat deli-style sausage to 74°C (165°F); use clean utensils afterward.

  2. Toast bread

    Heat oven to 180°C (350°F). Brush bread with butter and bake 5–7 minutes until lightly golden. Cool until barely warm.

  3. Mix spread

    Stir cream cheese, dill, spring onion, garlic and pepper. Slice and pat cucumber dry.

  4. Assemble

    Spread cheese over toasts and add kielbasa and cucumber. Serve promptly; refrigerate if holding before service.

Doneness checks

Heat the fully cooked kielbasa according to its label. For high-risk eaters, heat deli-style sausage to 74°C (165°F); use clean utensils afterward. Heat oven to 180°C (350°F). Brush bread with butter and bake 5–7 minutes until lightly golden. Cool until barely warm.

Helpful tips

  • Check sausage is fully cooked.
  • Follow its heating instructions.
  • Cool toast before spreading.
  • Pat cucumber slices dry.

Troubleshooting

  • Not under these timings. Choose fully cooked kielbasa and follow the label.
  • Check sausage is fully cooked.

Serving ideas

  • Offer as a small starter.
  • Add to a savoury buffet.
  • Pair with tomato soup.
  • Serve beside pepper salad.

Substitutions

Use safely cooked chicken slices instead of kielbasa for a milder topping.

Variation

Add 1 tsp Dijon to the cheese spread for extra tang.

Make ahead

Mix spread a day ahead and refrigerate. Toast and assemble close to serving.

Storage and reheating

Refrigerate assembled crostini up to 1 day for quality. Keep spread and sausage within their label storage periods. Do not freeze assembled bites.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Can I use raw sausage?

Not under these timings. Choose fully cooked kielbasa and follow the label.

Why is my toast soft?

Warm wet toppings or early assembly can soften it. Cool toast and dry cucumber.

How to tell when it is ready

Heat the fully cooked kielbasa according to its label. For high-risk eaters, heat deli-style sausage to 74°C (165°F); use clean utensils afterward. Heat oven to 180°C (350°F). Brush bread with butter and bake 5–7 minutes until lightly golden. Cool until barely warm.

Tips

  • Check sausage is fully cooked.
  • Follow its heating instructions.
  • Cool toast before spreading.
  • Pat cucumber slices dry.

Troubleshooting

  • Not under these timings. Choose fully cooked kielbasa and follow the label.
  • Check sausage is fully cooked.

Substitutions

  • Use safely cooked chicken slices instead of kielbasa for a milder topping.

Variations

  • Add 1 tsp Dijon to the cheese spread for extra tang.

Serving suggestions

  • Offer as a small starter.
  • Add to a savoury buffet.
  • Pair with tomato soup.
  • Serve beside pepper salad.

Make ahead

Mix spread a day ahead and refrigerate. Toast and assemble close to serving.

Storage

Refrigerate assembled crostini up to 1 day for quality. Keep spread and sausage within their label storage periods. Do not freeze assembled bites.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Can I use raw sausage?

Not under these timings. Choose fully cooked kielbasa and follow the label.

Why is my toast soft?

Warm wet toppings or early assembly can soften it. Cool toast and dry cucumber.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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