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Cucumber Canapes Recipe
Cucumber Canapes Recipe photo by Taste of Home

Cucumber Canapes Recipe

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," reports Nadine Whittaker of South Plymouth, Massachusetts.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

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

Nutritional 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.

Directions

  1. 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.
  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

Nutritional 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.

Reviews for Cucumber Canapes

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
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
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
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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