A triple-stack canapé has never been prettier than this eye-catching version that boasts layers of cucumber and bread sandwiched together with a luscious tarragon–crème fraîche spread. Pictured with our White Cheddar–Broccoli Quiches and Honey Mustard–Chicken Salad Tea Sandwiches.
Tarragon-Cucumber Canapés
Serves: 12
Ingredients
- 12 thin slices white bread, frozen
- 1⁄4 cup crème fraîche
- 2 tablespoons mayonnaise
- 1⁄4 teaspoon finely chopped fresh tarragon
- 1⁄4 teaspoon fine sea salt
- 1 (1 3⁄4-inch-diameter) English cucumber
- Garnish: edible flowers*
Instructions
- Using a fluted 1 3⁄4-inch round cutter, cut 24 rounds from frozen bread, discarding scraps. Cover bread rounds with damp paper towels, or place in a resealable plastic bag to prevent bread from drying out during thawing and assembly.
- In a small bowl, whisk together crème fraîche, mayonnaise, tarragon, and salt.
- Using a mandoline or a sharp paring knife, cut 24 (1⁄8-inch-thick) crosswise slices from cucumber.
- Spread a thin layer of crème fraîche mixture onto 12 bread rounds. Top each round with a cucumber slice. Spread a thin layer of crème fraîche mixture onto cucumber slices. Top each with a remaining bread round. Spread a thin layer of crème fraîche mixture onto bread rounds. Top each bread round with a remaining cucumber slice. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within an hour.
- Just before serving, garnish with edible flowers, if desired.
Notes
*We used Gourmet Sweet Botanicals borage flowers, available at 800-931-7530, gourmetsweetbotanicals.com.
