Cucumber Canapes Recipe
"I always get requests for the recipe whenever I serve these delicate finger sandwiches with a creamy herb spread and festive red and green garnishes," reports Nadine Whittaker of South Plymouth, Massachusetts.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 garlic clove minced
- 1/4 teaspoon paprika
- 1 tablespoon grated onion
- 1/2 teaspoon worcestershire sauce
- 1 tablespoon minced chives
- 1/8 teaspoon curry powder
- 1 package (3 ounces) cream cheese softened
- 1/2 teaspoon cider vinegar
- 1/8 teaspoon each dried oregano thyme, basil, parsley flakes and dill weed
- 1 loaf (1 pound) white or rye bread
- 2 medium cucumbers scored and thinly sliced
- diced pimientos and additional dill weed
- 1 cup mayonnaise (no substitutes)
- Carbohydrate 0.285238593863981 g
- Cholesterol 0 mg
- Fat 0.0169848958278245 g
- Fiber 0.06667500087034 g
- Protein 0.0703335416530143 g
- Saturated Fat 0.00331109374927018 g
- Serving Size 1 1 serving (3g)
- Sodium 2.4457633102177 mg
- Sugar 0.218563592993641 g
- Trans Fat 0.00395005208161727 g
- Calories 1 calories
Directions In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours. Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill. Yield: 2 dozen. Originally published as Cucumber Canapes in Country Woman November/December 2000, p40 Nutritional Facts 1 serving (2 each) equals 243 calories, 18 g fat (4 g saturated fat), 15 mg cholesterol, 276 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
