6 slices very thin firm white bread, such as Pepperidge Farm
1 recipe Matcha Aïoli (recipe follows)
Garnish: 6 fried caper blossoms*
Instructions
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.
Notes
*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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cucumber-fans-recipe/