Cucumber Canapes
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 2 dozen.
I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts
Ingredients
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1 cup mayonnaise
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3 ounces cream cheese, softened
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1 tablespoon grated onion
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1 tablespoon minced chives
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1/2 teaspoon cider vinegar
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1/2 teaspoon Worcestershire sauce
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1 garlic clove, minced
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1/4 teaspoon paprika
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1/8 teaspoon curry powder
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1/8 teaspoon each dried oregano, thyme, basil, parsley flakes and dill weed
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1 loaf (1 pound) white or rye bread
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2 medium cucumbers, scored and thinly sliced
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Diced pimientos and additional dill weed
Directions
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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.
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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.
Nutrition Facts
1 canape: 120 calories, 9g fat (2g saturated fat), 7mg cholesterol, 134mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 2g protein.
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