Skip to content
  • by

Cucumber Canapes

Cucumber Canapes

I was searching for a good way to use up some extra cucumbers I had in the crisper, and came across a recipe on for Cucumber Canapés. This is my version of the recipe. It’s simple and inexpensive to make, yet makes a wonderful appetizer for a dinner party.

Makes 20 canapés.


  • 1/2 c mayonnaise
  • 4 oz cream cheese, softened
  • 1 1/2 Tbsp onion, grated
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp vegetarian Worcestershire sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp curry powder
  • 1/8 tsp oregano
  • 1/8 tsp thyme
  • 1/8 tsp basil
  • 1/8 tsp dill
  • 1 Tbsp fresh parsley, minced
  • 1/4-1/2 sweet red bell pepper
  • 1-2 cucumbers*
  • 10 slices hearty whole grain bread


  1. In a small bowl, blend mayonnaise and cream cheese until smooth. Add onion, vinegar, Worcestershire sauce, garlic and seasonings. Mash and stir until smooth. Cover and refrigerate.
  2. Mince some red bell pepper. Put in small container and refrigerate. Wash the cucumbers and score them lengthwise with a fork; towel dry; cut crosswise in 1/4 inch slices and refrigerate. You should have 20 slices in all. (These first two steps can be done the night before.)
  3. Trim the crusts from the bread. Using a toaster or toaster over, toast the 10 slices of bread lightly and cut each slice in half, forming two rectangles. Set the toast rectangles on a rack so they remain crisp.
  4. Assemble the canopies just before serving: Spread a heaping tsp of the mayo mixture on each rectangle. Top each with a cucumber slice; add a small dot of mayo mixture in the center of each cucumber slice and place a cluster of chopped red pepper over each dot of mayo. Serve immediately.

If using a narrow loaf of bread, use a small-diameter cucumber such as an English cucumber or Persian cucumber. If using a wide loaf of bread, American cucumbers will fit.

Leave a Comment

Your email address will not be published.