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Cucumber Canapes Recipe

Photo by: Taste of Home

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"I always get requests for the recipe whenever I serve these delicate finger sandwiches with a creamy herb spread and festive red and green garnishes," reports Nadine Whittaker of South Plymouth, Massachusetts.

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12 Servings
Prep: 20 min. + chilling

Ingredients

1 cup mayonnaise (no substitutes)
1 package (3 ounces) cream cheese, softened
1 tablespoon grated onion
1 tablespoon minced chives
1/2 teaspoon cider vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon paprika
1/8 teaspoon curry powder
1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
1 loaf (1 pound) white or rye bread
2 medium cucumbers, scored and thinly sliced
Diced pimientos and additional dill weed

Directions

In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours.
Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill. Yield: 2 dozen.

Nutrition Facts: 1 serving (2 each) equals 243 calories, 18 g fat (4 g saturated fat), 15 mg cholesterol, 276 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.

Cucumber Canapes published in Country Woman November/December 2000, p40