These cool and refreshing Cucumber Canapés are the ideal indulgence for your afternoon tea.
Cucumber Canapés
Cuisine: Yield: 18 canapés
Ingredients
- 9 slices firm white sandwich bread*
- ¼ cup mayonnaise†
- ½ teaspoon fresh lemon zest
- ½ teaspoon fresh lemon juice
- ¼ teaspoon salt
- 2 English cucumbers
- Garnish: watercress
Instructions
- Using a serrated knife, trim crusts from bread. Cut each bread slice into 2 (2½-x-1½-inch) pieces. Set aside.
- Trim ends from cucumber, and cut into 1½-inch sections. Slice each section vertically to yield 1½-x-⅛-inch pieces. Set aside.
- In a small bowl, combine mayonnaise, lemon zest, lemon juice, and salt, whisking until combined. Spread ¼ teaspoon mayonnaise mixture onto each bread piece.
- Top with 3 cucumber slices, evenly
- overlapping.
- Garnish with watercress, if desired.
Notes
*We used Pepperidge Farm White Sandwich Bread.
†We used Hellman’s Mayonnaise.
MAKE-AHEAD TIP: Prepare canapés up to 4 hours before serving, cover with damp paper towels, and refrigerate in an airtight container.
†We used Hellman’s Mayonnaise.
MAKE-AHEAD TIP: Prepare canapés up to 4 hours before serving, cover with damp paper towels, and refrigerate in an airtight container.
From, May/June 2013
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