Cucumber Canapes


I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. -Nadine Whittaker, South Plymouth, Massachusetts

Recipe From

Provided by Taste of Home

Time 20m

Yield 2 dozen.

Categories Appetizers


  • 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.

Cucumber Canapes image

Number Of Ingredients: 13


  • 1 cup mayonnaise
  • 3 ounces cream cheese, softened
  • 1 tablespoon grated onion
  • 1 tablespoon minced chives
  • 1/2 teaspoon cider vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon paprika
  • 1/8 teaspoon curry powder
  • 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


Lemon, in the form of shredded peel and juice, adds a subtle flavor to these cucumber sandwiches. From "Christmas Cooking From the Heart" by BHG.

Recipe From

Provided by kitty.rock

Time 30m

Yield 24 appetizers, 24 serving(s)

Categories Lunch/Snacks


  • 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 image

Number Of Ingredients: 10


  • 1/2 of a medium English cucumber, very thinly sliced (~1 cup)
  • 1/2 cup thinly sliced red onion
  • 1/2 teaspoon finely shredded lemon peel
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 6 slices firm-textured white bread or 6 slices whole wheat bread
  • 1/4 cup butter or 1/4 cup margarine, softened
  • 1/2 cup sour cream
  • 1 tablespoon snipped fresh chives


I got this recipe from my brother some time ago. It's simple to make and goes fast. Use it year round for holiday get togethers as well as summer BBQ's. Always a hit.

Recipe From

Provided by Chef Booshman

Time 15m

Yield 6 serving(s)

Categories Vegetable


  • Mix cream cheese with ranch dip mix and 1/2 teaspoon garlic powder. (I use a heavy mixing fork).
  • Spread that onto thin-sliced french baguettes.
  • Put a slice of cucumber on top and a sprinkle of dill.

Cucumber Canapes image

Number Of Ingredients: 6


  • 1 cucumber, peeled and thinly sliced about 1/4 inch
  • 1 French baguette, sliced
  • 1 (8 ounce) package cream cheese (bring to room temperature)
  • 1 packet dry ranch dip mix
  • 1/2 teaspoon garlic powder
  • dill


These cute stacks really stand out in a holiday appetizer buffet. Tasty, cool and crunchy, they come together in a snap. -Ashley Nochlin, Port St. Lucie, Florida

Recipe From

Provided by Taste of Home

Time 25m

Yield 2 dozen.

Categories Appetizers


  • For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.

Shrimp and Cucumber Canapes image

Number Of Ingredients: 10


  • 1/2 cup ketchup
  • 4 teaspoons Creole seasoning, divided
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped green pepper
  • 1 tablespoon finely chopped celery
  • 1/4 teaspoon hot pepper sauce
  • 1 package (8 ounces) cream cheese, softened
  • 24 English cucumber slices
  • 24 peeled and deveined cooked medium shrimp
  • 2 tablespoons minced fresh parsley


Recipe From

Yield Makes 28 canapés

Categories Shellfish,Appetizer,No-Cook,Cocktail Party,Crab,Cucumber,Healthy,Bon Appétit,Sugar Conscious,Kidney Friendly,Pescatarian,Paleo,Dairy Free,Wheat/Gluten-Free,Peanut Free,Tree Nut Free,Soy Free


  • 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.

Number Of Ingredients: 6


  • 1 6-ounce can crabmeat, drained, or 4 ounces fresh crabmeat
  • 1/4 cup mayonnaise
  • 3 tablespoons minced red onion
  • 1 tablespoon chopped fresh tarragon
  • 2 teaspoons fresh lemon juice
  • 1 English hothouse cucumber

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