These canapé Cucumber Fans are a delectable and stylish treat.
Yield: 6 canapés • Preparation: 30 minutes
- 1 English cucumber
- 6 slices very thin firm white bread, such as Pepperidge Farm
- 1 recipe Matcha Aïoli (recipe follows)
- Garnish: 6 fried caper blossoms*
- Using a 3¼-inch triangular cutter, cut 6 shapes from bread. To prevent drying out, store bread triangles in a resealable plastic bag.
- Cut cucumber into 5-inch sections. Using a mandoline, cut 30 paper-thin vertical slices from cucumber sections.
- Spread Matcha Aïoli onto bread triangles. Top each with 5 cucumber slices, overlapping and fanning slices. Turn canapés over, cucumber side down. Trim and discard excess cucumber from canapé edges to neaten. Turn canapés back over, cucumber side up.
- Referring to photograph for placement, garnish each canapé with a fried caper blossom before serving, if desired.
*To fry capers, heat 1 inch canola oil in a small saucepan over medium heat. Rinse capers, and pat dry with paper towels. Fry until capers open like blossoms. Drain on paper towels.
Yield: ⅓ cup • Preparation: 5 minutes
- ⅓ cup mayonnaise
- 1 teaspoon finely chopped capers
- 1 teaspoon lemon zest
- ½ teaspoon matcha green tea*
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- In a small bowl, combine mayonnaise, capers, lemon zest, matcha, salt, and pepper, stirring until blended and smooth.
- Store in a covered container in the refrigerator for up to a day.
*Matcha is a finely ground tea powder. For testing purposes, we used Harney & Sons Matcha Jobetsugi.
From TeaTime, July/August 2015
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