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We’ve been doing canapé experiments in our “test kitchen” this week. Everyone loves crostini and a New Years party would’t be complete without some mighty good finger foods. They just hit the spot in the middle of the night while you’re mingling at your shindig.
These are definitely classic (very Russian with the kielbasa), simple and inexpensive to prepare and the recipe can easily be doubled for a hungrier crowd.
There is loads of inspiration in this post. Continue reading for a list of our very favorite crostini toppings and spreads!
Ingredients for Kielbasa and Cucumber Crostini:
1 long baguette, cut on the diagonal into 1/3″ slices
2 Tsp melted butter for toasting the bread
For the Spread:
8 oz cream cheese
2 green onion stalks, (3-4 Tbsp) finely chopped, plus more for garnish
1/4 cup chopped dill, finely chopped plus more for garnish
1 large garlic clove, pressed
1/8 tsp freshly ground black pepper
Toppings:
1/2 lb kielbasa (you can also use prosciutto, or even a good quality salami)
1/2 English cucumber
Caviar for garnish, optional (my sister-in-law used caviar on top of canapes at our Christmas party and it made them extra fancy)
How To Make Kielbasa and Cucumber Crostini:
1. Preheat the oven to 350˚F. Use a pastry brush to lightly butter both sides. Bake for 5 minutes then remove from the oven. You just want to toast them slightly, not turn them into croutons. 😉
2. In a small bowl, combine 8 oz cream cheese, chopped green onion, chopped dill, 1 pressed clove of garlic and 1/8 tsp pepper. Use a fork to mash the herbs into the cream cheese. Spread a generous amount onto each crostini. It’s ok to spread while the bread is still warm.
3. Top with thinly sliced kielbasa and cucumber and add a few sprigs of dill and sliced onion for garnish.
These are way more fun to make with a crowd so long as you don’t mind half of them disappearing due to necessary tasting ;).
Kielbasa and Cucumber Crostini + Canapé Roundup!
Ingredients
- 1 long baguette, cut on the diagonal into 1/3" slices
- 2 Tsp melted butter for toasting the bread
For the Spread:
- 8 oz cream cheese
- 2 green onion stalks, (3-4 Tbsp) finely chopped, plus more for garnish
- 1/4 cup chopped dill, finely chopped plus more for garnish
- 1 large garlic clove, pressed
- 1/8 tsp freshly ground black pepper
Toppings:
- 1/2 lb kielbasa, you can also use prosciutto, or even a good quality salami
- 1/2 English cucumber
- Caviar for garnish, optional (my sister-in-law used caviar on top of canapes at our Christmas party and it made them extra fancy)
Instructions
- Preheat the oven to 350˚F. Use a pastry brush to lightly butter both sides. Bake for 5 minutes then remove from the oven. You just want to toast them slightly, not turn them into croutons. 😉
- In a small bowl, combine 8 oz cream cheese, chopped green onion, chopped dill, 1 pressed clove of garlic and 1/8 tsp pepper. Use a fork to mash the herbs into the cream cheese. Spread a generous amount onto each crostini. It's ok to spread while the bread is still warm.
- Top with thinly sliced kielbasa and cucumber and add a few sprigs of dill and sliced onion for garnish.
Here’s a roundup of all our favorite canape recipes: {Click the pictures for the recipes}
Thanks for sharing all of your favorite canapés with me on Instagram and Facebook. I could make canapés every day for a month and not get bored. I might gain 10 lbs eating all that bread but I wouldn’t get bored. Happy New Years everyone!! How are you celebrating?
The best kolbasa for this is yevreiskaya(еврейская). I bring it to almost every gathering and they disappear before everything else. I make 100-200 at a time.
Hi Natasha! Planning on making this for Easter and I’m wondering if you could suggest a kielbasa that I could look for in the Russian store. Thank you!
Hi Savannah, “buterbrodnaya” kielbasa works really well here.