Cucumber Canapes Recipe

5 3 4
Cucumber Canapes Recipe
Cucumber Canapes Recipe photo by Taste of Home
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Cucumber Canapes Recipe

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5 3 4
Publisher Photo
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. —Nadine Whittaker, South Plymouth, Massachusetts
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
24 servings
TOTAL TIME:
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, garlic 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.
Originally published as Cucumber Canapes in Country Woman November/December 2000, p40

Nutritional Facts

1 canape: 120 calories, 9g fat (2g saturated fat), 7mg cholesterol, 134mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 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
  1. In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours.
  2. 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.
Originally published as Cucumber Canapes in Country Woman November/December 2000, p40

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Reviews forCucumber Canapes

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rachcady User ID: 1787571 42343
Reviewed Nov. 14, 2011

"I have been making this for get togethers since it first appeared in the Taste of Home magazine years ago and it always gets rave reviews. Thanks for a great magazine and website!"

MY REVIEW
williamsegraves User ID: 3296408 28452
Reviewed Feb. 16, 2011

"I used cocktail rye bread slices, but everything else was the same. Absolutely delish!! This appetizer was a hit with everyone."

MY REVIEW
SCGranny User ID: 734868 33448
Reviewed Sep. 9, 2010

"You say use a 2 1/2 inch cutter for the bread, yet the picture shows ONE cucumber slice covering the entire surface. A cucumber that big would not be delicious. I have not made this yet."

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