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.

• Total Time
  Prep: 20 min. + chilling  
• Makes
  2 dozen

 
 

Ingredients

• 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

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Directions

1. 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.
2. 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.
   

Nutrition Facts 
1 canape: 120 calories, 9g fat (2g saturated fat), 7mg cholesterol, 134mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 2g protein.