Hoffman Media


Cucumber Canapés

Cucumber canapes

Makes 18 Canapés

9 slices firm white sandwich bread*
¼ cup mayonnaise†
½ teaspoon fresh lemon zest
½ teaspoon fresh lemon juice
¼ teaspoon salt
2 English cucumbers
Garnish: watercress

• Using a serrated knife, trim crusts from bread. Cut each bread slice into 2 (2½-x-1½-inch) pieces. Set aside.
• Trim ends from cucumber, and cut into 1½-inch sections. Slice each section vertically to yield 1½-x-⅛-inch pieces. Set aside. 

• In a small bowl, combine mayonnaise, lemon zest, lemon juice, and salt, whisking until combined. Spread ¼ teaspoon mayonnaise mixture onto each bread piece. Top with 3 cucumber slices, evenly overlapping. 
• Garnish with watercress, if desired.

*We used Pepperidge Farm White Sandwich Bread.

We used Hellman’s Mayonnaise. 

MAKE-AHEAD TIP: Prepare canapés up to 4 hours before serving, cover with damp paper towels, and refrigerate in an airtight container.

© Hoffman Media, LLC. All Rights Reserved.