Peel and slice cucumbers to 3/4 thick.
With a melon baller, cut out center portion of the cucumber.
Mix the cream cheese, mayo, ranch, and salt in a bowl.
Place in a pastry bag with a rosette pipette end. Pipe cucumber slice with cream cheese to 1/2 inch above cucumber. Stand a halved grape tomato in the cream cheese. Sprinkle with chives, fresh dill weed, or parsley to garnish.