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.
Recipe by TeaTime Magazine at