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.
Spread a layer of aïoli onto each bread square.
Using a mandoline or a sharp paring knife, cut 60 paper-thin slices from cucumber.
Place 5 cucumber slices on aïoli side of each bread square, layering in an overlapping circle. Top each evenly with alfalfa sprouts.
Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cucumber-sprouts-canapes-recipe/