Cucumber Canapés with Dilled Butter

Cucumber Canapés with Dilled Butter
Cucumber Canapés with Dilled Butter (center), and Salmon Petits Toasts (left and right)

Enjoy these simple yet delicious Cucumber Canapés with Dilled Butter at your next tea. Pictured with Salmon Petits Toasts.

Cucumber Canapés with Dilled Butter
Yield: 15
  • 4 tablespoons salted butter, softened
  • 2 teaspoons snipped fresh dill
  • ¼ teaspoon fresh lemon zest
  • 4 slices firm white sandwich bread, frozen
  • 15 (⅛-inch-thick) slices English cucumber
  • Garnish: fresh dill sprigs
  1. In a small bowl, combine butter, snipped dill, and lemon zest, stirring to blend.
  2. Using a 1½-inch round cutter, cut 15 shapes from frozen bread, discarding scraps. Place bread rounds in a resealable plastic bag, or cover with damp paper towels until thawed.
  3. Using an offset spatula, spread a layer of dilled butter onto each bread round. Top each with a cucumber slice.
  4. Garnish each with a fresh dill sprig, if desired.

 From TeaTime March/April 2017

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