Cucumber Canapé
I always liked the idea of making something attractive using simple ingredients in their best tasting combinations. My favorite words in the kitchen are ‘quick, simple, and delicious.’ A tray of cucumber canapés is definitely one of those dishes.
This recipe is perfect for all seasons and all occasions – just change the ‘filling’ and finishing ‘décor’, for a new appetizer every time. Bread and cucumber are the two major ingredients, and then… click on your fantasy: cream cheese, aromatic butter, gravlax (bright jeweled from Nigel Slater or yellow golden from Thomas Keller), fresh goat cheese or another good spreadable cheese, a spoon of an egg salad, some caviar for fancy presentation… The possibilities are endless.
Arrange these canapés on an impressive wood board, attractive tray or platter. And for a finishing touch, add some fresh herbs, sliced red chili pepper, grape or cocktail tomatoes, or strips of bright sweet pepper. Grapes can be arranged for autumn and cranberries for winter feasts – and your adorable little babies are ready to be served.
Happy Holiday Season to all of you!
Instructions:
For a crustier canapé, you can toast the bread.
Cut off the crust from the bread slices.
Cut the cucumber to the length of the bread slices. Very thinly slice each cucumber piece lengthwise (I use a ‘mandoline’ type slicer, a vegetable peeler also can be used).
Spread the cheese or butter on the bread slices; place the cucumber slices on top slightly overlapping and pressing them.
Cut the sandwiches on one-two bite squares, rectangles or triangles. Serve on a bed of green leaf salads, garnish with salmon, caviar, anchovies, tomatoes, sliced or diced sweet or chili pepper, cranberries.
Note:
Garlic, finely chopped herbs, olives or capers can be added to cheese.
Cucumber Canapé
Ingredients
- one day old bread to your taste (rye, wholegrain, white, wheat, etc.)
- cream cheese, ricotta, fresh goat cheese or other spreadable cheese, butter, at room temperature
- English (hothouse) cucumber
Optional and to your taste:
- gravlax
- smoked salmon
- cooked shrimp
- caviar
- anchovies
- egg salad
- tuna salad
For garnish:
- chili pepper, sliced or/and diced
- sweet pepper, sliced or/and diced
- cranberries
- fresh parsley, cilantro, dill, green onion or chives
Instructions
-
For a crustier canapé, you can toast the bread.
-
Cut off the crust from the bread slices.
-
Cut the cucumber to the length of the bread slices. Very thinly slice each cucumber piece lengthwise (I use a ‘mandoline’ type slicer, a vegetable peeler also can be used).
-
Spread the cheese or butter on the bread slices; place the cucumber slices on top slightly overlapping and pressing them.
-
Cut the sandwiches on one-two bite squares, rectangles or triangles. Serve on a bed of green leaf salads, garnish with salmon, caviar, anchovies, tomatoes, sliced or diced sweet or chili pepper, cranberries.
Recipe Notes
Garlic, finely chopped herbs, olives or capers can be added to cheese.
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Cook with pleasure and enjoy the world!
