Cucumber Canapes Recipes

CUCUMBER-CRAB CANAPéS

Steps:

• Gently mix first 5 ingredients in medium bowl; season with salt and pepper.
• Cut twenty-eight 1/4-inch-thick round slices from cucumber (reserve remaining cucumber for another use). Arrange cucumber slices on platter. Top each slice with crab mixture.

CUCUMBER & BLUE CHEESE CANAPéS

Steps:

• Beat the ricotta with the blue cheese and onion until really smooth. Arrange the cucumber slices on a large platter. Top each cucumber slice with some of the cheese mixture - you can pipe it on if you want a professional finish.
• Top half with a grape and sliver of pecan, and the remainder with pomegranate seeds and thyme. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

CUCUMBER CANAPES

Steps:

• In a bowl combine cucumber, red onion, lemon peel, lemon juice, salt, and ground black pepper; toss gently to coat.
• If desired, remove crusts from bread slices.
• Cut each bread slice diagonally into quarters (or use 2 to 2 1/2-inch decorative cutters to cut shapes from bread slices).
• Spread butter onto one side of each piece of bread; top each with some of the cucumber mixture.
• In a small bowl, combine sour cream and chives.
• Spoon a little of the sour cream mixture on top of each canape.
• If desired, garnish each canape with additional finely shredded lemon peel.
• Serve immediately or cover and chill for up to 2 hours.

CUCUMBER CANAPES

Steps:

• In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic 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.