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Kielbasa and Cucumber Crostini + Canapé Roundup!

These Kielbasa and Cucumber Crostini just hit the spot. Simple and inexpensive to prepare and the recipe can easily be doubled for a hungrier crowd.

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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)

Kielbasa and Cucumber Crostini -1-2

Kielbasa and Cucumber Crostini-2

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 ;).

These Kielbasa and Cucumber Crostini just hit the spot. Simple and inexpensive to prepare and the recipe can easily be doubled for a hungrier crowd.

These Kielbasa and Cucumber Crostini just hit the spot. Simple and inexpensive to prepare and the recipe can easily be doubled for a hungrier crowd.

Kielbasa and Cucumber Crostini + Canapé Roundup!

5 from 10 votes
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
These Kielbasa and Cucumber Crostini just hit the spot. Simple and inexpensive to prepare and the recipe can easily be doubled for a hungrier crowd.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Servings: 40 canapes

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

  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.

 

Here’s a roundup of all our favorite canape recipes: {Click the pictures for the recipes}

Shrimp Tea Sandwiches SQ-3Canapes squaretea sandwiches SQKanapkiCream Cheese Herb & Avocado Canapes squareCarrot-Cheese-Spread

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?

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Altyna
    November 3, 2017

    Hello Natasha. First I want to thank you for all the great recipes you have on your website, they are absolutely amazing and I am sure delicious. I think it will take me very long time to try every recipe that you have on your website. I made crepes this morning using your recipe, they were so good. Thanks again.
    My dilemma is I don’t know where to by a good authentic kielbasa in USA. Any suggestions? Also, I have not have any luck finding good buckwheat either, back home we have really good one. Please let me know when you have a moment. Thank you. Reply

    • Natasha
      natashaskitchen
      November 3, 2017

      Altyna, thank you for the compliment 😁 and you are very welcome. Check to see if you have local European or Russian store near by. Also, Whole Foods should have a good buckwheat. Reply

      • Altyna
        November 3, 2017

        Thank you Natasha. Reply

        • Natasha's Kitchen
          November 3, 2017

          My pleasure! 🙂 Reply

  • Marina
    November 20, 2015

    Natasha-
    Would these hold up if made few hours in advance? I’m worried about the bread getting soft from the spread Reply

    • Natasha
      natashaskitchen
      November 21, 2015

      These would work well a few hours in advance. I will be making them for Thanksgiving church potluck tomorrow. I plan to make the spread tonight and assemble everything tomorrow morning. The potluck is in the early afternoon. Just make sure to refrigerate them covered with plastic wrap, with additional layers of plastic wrap between each layer of canapes, until you’re ready to eat them. Reply

  • anna
    May 15, 2014

    Is it okay if I make these a day before? They won’t get soggy or anything? Reply

    • Natasha
      natashaskitchen
      May 15, 2014

      They are best fresh, but you can make the spread, cut up the bread and meat and cucumbers and refrigerate the ingredients separately and just assemble it the day you are serving it 🙂 Reply

  • natasha
    February 18, 2014

    Made these guys today! Very yummy and yes easy 😉
    Thanks Reply

    • Natasha
      natashaskitchen
      February 19, 2014

      You’re welcome! I’m so happy you liked them! 🙂 Reply

  • Anna
    February 18, 2014

    Made this for the church and it was the best. Everyone liked it. Thanks for the recipe. 🙂 Reply

    • Natasha
      natashaskitchen
      February 18, 2014

      That’s awesome!! You’re welcome and I’m so glad it was a success for ya! 😉 Reply

  • olga
    February 6, 2014

    Natasha- I have salmon caviar that i need to use up and I want to make tea sandwiches. what kind of spread should I use? what else should i include?
    Thanks!! Reply

    • Natasha
      natashaskitchen
      February 6, 2014

      My sister in law made these with caviar over the top. You could just put the caviar over the top of these. It worked really well! Reply

  • January 3, 2014

    I know I rave and rave about your photos, but they are stunning!
    These are some of my favorite Russian sandwiches – SO good. They always seem to be a crowd pleaser and I just love to snack on them with a nice cup of tea. Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      Thanks so much Olga. 🙂 I agree, I am a major fan of canapky! Reply

  • Katy
    January 3, 2014

    so do you make it with just one piece of kielbasa or two pieces, you have different variatons… and can I use a long french bread? or I have to use baguette? Reply

    • Natasha
      natashaskitchen
      January 4, 2014

      I had the kielbasa sliced too thin so I put two pieces. Normally it’s just nice. And it happened to look nice in the picture 🙂 You can use any long skinny bread to make your canapés. I could be completely wrong, but I thought a long skinny bread was technically called a baguette? …. Ok so Google says it’s a long thin loaf of French bread. I was kind of wrong. lol Reply

      • Katy
        January 4, 2014

        oh, ok, thanks for ur reply! i asked because ur bread looks differents from what I normally buy from the store, urs has lots of holes in it, and mine (french) doesnt lol! but this time I told my husband to buy french long bread, n instead he bought one, but it says for some reason baguette on it, so we ll see how that one looks lol! Reply

        • Natasha
          natashaskitchen
          January 4, 2014

          I hope it works! 🙂 I’m sure it will taste delicious no matter what kind of bread you’re using. A bigger slice of bread will just mean a bigger sandwich. Yum! 🙂 Reply

  • Tatyana v
    December 31, 2013

    Hi natasha! Thank you for the recipe. I went to Russian store and bought “buterbrodnaya” kolbasa, so I am making it for New Years party! Happy new year to you and your family! Reply

    • Natasha
      natashaskitchen
      January 1, 2014

      You know what’s funny, at our church New Years party, there were 6 platters of kanapky and all of them except 1 were just like this: kielbasa and cucumber. It really is classic 😉 Reply

  • Yummilicious! Love the addition of herbs to the cream cheese! Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      The Ukrainian in me couldn’t help but add dill and green onion 🙂 Reply

  • Irena
    December 30, 2013

    Happy New Year and the very best to you and your family.! ! ! !
    I hope you checked out George’s Sausage and Delicatessen (Polish Kielbasa)
    on First Hill during your visit to Seattle- – if not, have your sister check it out…. the best ever, especially the day it comes out of the smoker…..and with your recipe my guests will want more ! ! !

    З Новим роком !!
    і дякую вам за всі ваші смачні рецепти !!!!!

    Irena. Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      I haven’t checked it out but my stomach just gurgled thinking about kielbasa. Lol. I’m at work. And I’m hungry. And you’re not helping the situation. 😉 Reply

  • Lilya
    December 30, 2013

    The kolbasa you’re using here looks like “servelat” I bought at the Russian store before. Works great for sandwiches. Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      It is servelat, next time I need to buy a little bit more since my boys got hold of it and it was gone fast :). Reply

  • Katy
    December 30, 2013

    I dont want to be wrong, but this kolbasa looks like “Servilat” to me! and I know “servilat” (dont know if im spelling it right) is really good for a sandwich or canapes!!! thanks for the recipe by the way, they look delicious !! will b making these! Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      I believe you are right Katy. Let me know how they turn out :). Reply

  • Lily
    December 30, 2013

    Hi Natalie,
    What is the name of the kolbasa that you have in the images? I know I really like this specific kolbasa but I am not sure of the name and I don’t want to risk buying the wrong one… Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      I don’t remember specifically the name and I don’t think the salesman said what it was. He said it was a beef and pork combination. Reply

  • Anna
    December 30, 2013

    Thank you for the recipe! I was looking for something simple but delicious for New Year party. I’m makig these! Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      You are welcome Anna, I hope you’ll like them :). Reply

  • Vera
    December 30, 2013

    Looks yummy. Natasha what’s the name of the Russian Kielbasa you are useing? Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      You’re the second person to ask! I wish I had written it down. I know it is a beef and pork combo kielbasa but the salesman didn’t mention the specific name of it… Reply

  • Liz
    December 30, 2013

    Nice recipe. Thank you and Happy New Year. Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      You are welcome Liz, I hope you love them. Happy New Year to you as well :). Reply

  • December 30, 2013

    Creative♥ Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      Thank you Karolina 🙂 Reply

  • December 30, 2013

    These are perfect for New Year’s Eve and they only take minutes to make. Yours look gorgeous!

    Happy New Year, Natasha! Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      They are really easy indeed to make :). Happy New Year to you as well Maureen. Reply

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