These artfully arranged and delectable cucumber and cream cheese sandwiches are oh-so simple to make despite their impressive look and historic name. They are perfect for summertime refreshment, especially come the first Saturday of May. Pictured with our Kentucky Hot Brown Tartlets and Crème Fraîche Derby Deviled Eggs.
Fancy Benedictine Canapés
Makes 16
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup mayonnaise
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped green onion
- ¼ teaspoon garlic salt
- 8 slices frozen firm white sandwich bread
- 64 paper-thin slices English cucumber with peel
Instructions
- In a medium bowl, stir together cream cheese, mayonnaise, parsley, green onion, and garlic salt. Cover and refrigerate for at least 30 minutes.
- Using a 1¾-inch square cutter, cut 16 squares from frozen bread, discarding scraps.
- Spread ¼ teaspoon cream cheese mixture onto each bread square. Fold each cucumber slice in half and then in quarters. Pinch the inner fold of each cucumber slice between thumb and forefinger, and place on bread square, green edges up. Repeat 3 times per canapé (4 slices per canapé). Arrange folds to resemble a flower. Serve immediately, or place in an airtight container, lightly cover with damp paper towels, refrigerate, and serve within an hour.
