Yield: 12 canapés • Preparation: 30 minutes
- ¼ cup mayonnaise
- 1 teaspoon fresh lemon zest
- 1 teaspoon fresh lemon juice
- ½ teaspoon finely grated sweet onion
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 slices very thin white sandwich bread, such as Pepperidge Farm
- ½ English cucumber
- In a small bowl, combine mayonnaise, lemon zest, lemon juice, onion, salt, and pepper, stirring to blend. Set aside.
- Using a 1¾-inch square cutter, cut shapes from bread. Cover with damp paper towels to prevent drying out.
- Using a mandoline, cut 24 very thin slices from cucumber. Using a sharp paring knife, cut cucumber slices in half. Set aside.
- Spread mayonnaise mixture onto one side of each bread square, using an offset spatula. Place a cucumber half on each bread square, letting straight edge of cucumber slice line up with straight edge of bread. (Curved edges will face inward.) Add another cucumber slice with end overlapping first piece of cucumber. Add 2 more cucumber slices in the same manner, for a total of 4 per canapé, tucking curved edge of last slice under touching curved edge of first slice.
Make-ahead tip: Mayonnaise mixture can be made a day in advance and refrigerated in a covered container. Bread squares can be cut a day in advance and stored in a resealable plastic bag. Canapés can be assembled a few hours in advance, covered with damp paper towels, and refrigerated in an airtight container until serving time.
From TeaTime January/February 2015
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