Cucumber-Ham Canapés

Cucumber-Ham Canapés Olive-Almond Triple Stacks
Cucumber-Ham Canapés (lower), Olive-Almond Triple Stacks (upper)

Cucumber, ham, and Dijon aïoli create toothsome canapés. Pictured with Olive-Almond Triple Stacks.

Cucumber-Ham Canapés
Yield: 9
  • 3 slices firm white sandwich bread
  • 1 recipe Dijon Aïoli (recipe follows)
  • 3 large slices deli ham
  • 9 paper-thin slices cucumber*, cut in half
  1. Using a serrated bread knife, trim and discard crusts from bread slices. Cut each bread slice into 3 (3x1¼-inch) rectangles. Cut 9 (3x1¼-inch) rectangles from ham slices.
  2. Spread a thin layer of aïoli onto each bread rectangle. Top each bread rectangle with a ham rectangle, and shingle 3 cucumber pieces atop ham.
  3. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time, up to 30 hour.
*A mandoline is essential for cutting paper-thin slices of cucumber. For testing purposes, we used a Kyocera mandoline, available at Sur la Table.

Dijon Aïoli
Yield: 6 tablespoons
  • ¼ cup mayonnaise
  • 2 teaspoons stone-ground Dijon-style mustard
  1. In a small bowl, combine mayonnaise and mustard, stirring to blend.
  2. Cover and refrigerate until needed.


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