I was searching for a good way to use up some extra cucumbers I had in the crisper, and came across a recipe on RecipeTips.com 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
- 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.
- 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.)
- 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.
- 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.