Using a fork, scrape sides of cucumber lengthwise to create lines. Using a sharp knife or a mandoline, slice cucumber into 12 thin rounds. Place cucumber rounds on paper towels to absorb liquid.
Using a 2-inch round cutter, cut 12 rounds from frozen bread slices, discarding scraps.
In a small bowl, stir together butter, lemon zest and juice, basil, and salt until combined. Spread a thin, even layer of butter mixture onto each bread round. Top each with a cucumber slice. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until ready to serve.
Just before serving, garnish each canapé with a radish half, if desired.
Notes
*We used Pepperidge Farm Farmhouse White Bread.
**We used Tiny Veggies™ Radish Mix from Gourmet Sweet Botanicals, 800-931-7530, gourmetsweetbotanicals.com.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cucumber-canapes-with-lemon-basil-butter-recipe/