Cucumber Canapés

Cucumber Canapés

These cool and refreshing Cucumber Canapés are the ideal indulgence for your afternoon tea.

Cucumber Canapés
Cuisine: Yield: 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
  1. Using a serrated knife, trim crusts from bread. Cut each bread slice into 2 (2½-x-1½-inch) pieces. Set aside.
  2. Trim ends from cucumber, and cut into 1½-inch sections. Slice each section vertically to yield 1½-x-⅛-inch pieces. Set aside.
  3. In a small bowl, combine mayonnaise, lemon zest, lemon juice, and salt, whisking until combined. Spread ¼ teaspoon mayonnaise mixture onto each bread piece.
  4. Top with 3 cucumber slices, evenly
  5. overlapping.
  6. 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.


From, May/June 2013

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May June 2013


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