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Cucumber Canapes

 Cucumber Canapes
"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.
12 ServingsPrep: 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.
Nutritional Facts: 1 serving (2 each) equals 243 calories,

2 of 2

Cucumber Canapes (continued)

Nutritional Facts: 18 g fat (4 g saturated fat), 15 mg cholesterol, 276 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.