Cucumber-Sprouts Canapés

Cucumber-Sprouts Canapés
Cucumber-Sprouts Canapés (lower right and left) pictured with Herbed Mini Patty Pan Squash (lower center), Apricot, Prosciutto, Chive & Goat Cheese Croustades (center)
These classic Cucumber-Sprouts Canapés are perfect for teatime menus all year. Pictured with Herbed Mini Patty Pan Squash, and Apricot, Prosciutto, Chive & Goat Cheese Croustades.
Cucumber-Sprouts Canapés
Yield: 12
  • 3 large slices firm white sandwich bread, frozen
  • 1 English cucumber
  • 1 recipe Lemon-Pepper Aïoli (recipe follows)
  • ⅓ cup alfalfa sprouts
  1. Using a 2-inch square cutter, cut 12 shapes from frozen bread, discarding scraps. Place bread squares in a resealable plastic bag, and let thaw at room temperature.
  2. Spread a layer of aïoli onto each bread square.
  3. Using a mandoline or a sharp paring knife, cut 60 paper-thin slices from cucumber.
  4. Place 5 cucumber slices on aïoli side of each bread square, layering in an overlapping circle. Top each evenly with alfalfa sprouts.
  5. Serve immediately.

Lemon-Pepper Aïoli
Makes about 1 cup
  • ¼ cup mayonnaise
  • ½ teaspoon fresh lemon zest
  • ⅛ teaspoon ground black pepper
  1. In a small bowl, combine mayonnaise, lemon zest, and pepper, stirring well. Use immediately, or cover and refrigerate for up to a day.

From TeaTime, July/August 2017

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