Salty feta cheese, fresh dill, and piquant watercress beautifully flavor the spread for this refreshing cucumber canapé. Pictured with our English Pea Salad in Phyllo Shells and Terrine-Cheddar Tea Sandwiches.
Cucumber-Feta Canapés
Serves: 8
Ingredients
- 4 slices firm white sandwich bread
- ⅓ cup mayonnaise
- 2 tablespoons finely crumbled feta cheese
- 1 tablespoon finely chopped watercress
- 1 teaspoon finely chopped fresh dill
- ½ teaspoon fresh lemon juice
- 1 pinch fine sea salt
- 1 pinch fresh ground pepper
- 1 English cucumber
- Garnish: watercress
Instructions
- Using a long, serrated bread knife in a gentle sawing motion, trim and discard crusts from each bread slice to make a 3 ¼x3-inch rectangle. Cut each bread rectangle in half to make 2 (3 ¼x1 ½-inch) rectangles.
- In a small bowl, stir together mayonnaise, feta cheese, watercress, dill, lemon juice, salt, and pepper. Spread a layer of mayonnaise mixture onto bread rectangles.
- Using a sharp knife, cut cucumber in half crosswise and each in half lengthwise. Using a mandolin, cut very thin lengthwise slices from cucumber halves. Cut slices crosswise into 1 ½-inch pieces. Blot cucumber pieces dry on paper towels.
- Beginning at a short end of each bread rectangle, arrange 4 cucumber slices in a shingled, evenly spaced, parallel fashion atop mayonnaise layer. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour before serving.
- Just before serving, garnish each canapé with a watercress sprig, if desired.
