Cucumber-Blue Cheese Canapés
Serves: 8
  • 4 slices firm white sandwich bread
  • 3 tablespoons mayonnaise
  • 1 teaspoon blue cheese crumbles
  • ½ teaspoon chopped parsley
  • ⅛ teaspoon ground black pepper
  • ½ English cucumber
  • Garnish: parsley leaves
  1. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread slices. Cut bread slices into 8 (2½×1½-inch) rectangles.
  2. In a small bowl, stir together mayonnaise, blue cheese, parsley, and pepper until combined. Spread a layer of mayonnaise mixture onto bread rectangles.
  3. Using a sharp knife, cut cucumber in half lengthwise. Using a mandoline, cut 32 very thin lengthwise slices from cucumber halves.
  4. Arrange 4 cucumber slices width-wise in a shingled, parallel fashion on mayonnaise side of each bread rectangle, trimming cucumber slices to fit bread rectangle.
  5. Garnish each canapé with a parsley leaf, if desired. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour before serving.
Recipe by TeaTime Magazine at