Cucumber Canapes

A retro party classic, canapes are ready for their comeback. If you’ve seen them at all lately, you were probably offered one of these two-bite snacks off a catering tray. But these cucumber canapes are here to reclaim hors d’oeuvres for the home cook.

Each canape starts with soft white bread or rye bread cut into neat rounds and spread edge to edge with a thick, tangy mixture that lands somewhere between herbed cream cheese and French onion dip. Thin cucumber slices bring crunch and a hit of freshness, while chopped pimientos add just enough sweetness and color to make the whole thing feel considered. Whether you want to wow guests at your next gathering or treat your family to a special Saturday night snack, these cucumber canapes will disappear fast.

Cucumber Canape Ingredients

• Mayonnaise
• Cream cheese
• Onion
• Chives
• Cider vinegar
• Worcestershire sauce
• Garlic
• Paprika
• Curry powder
• Dried oregano
• Dried thyme
• Dried basil
• Parsley flakes
• Dill weed
• White or rye bread
• Cucumbers
• Pimientos

Directions

Step 1: Prepare the spread

In a food processor or blender, combine the mayonnaise, softened cream cheese, grated onion, minced chives, cider vinegar, Worcestershire sauce, minced garlic, paprika, curry powder, dried oregano, thyme, basil, parsley flakes and dill weed. Cover and process until smooth and thoroughly blended, stopping occasionally to scrape down the sides if necessary. Transfer the processed spread to a bowl, cover it tightly and refrigerate for 24 hours.

Step 2: Prepare the bread

Using a 2-1/2-inch biscuit cutter, cut circles from the slices of white or rye bread. Arrange the bread rounds on a serving platter.

Step 3: Assemble the canapes

Spread a layer of the chilled mayonnaise mixture over each bread round. Place a cucumber slice on top. Finish each canape with a sprinkle of diced pimientos and a small pinch of additional dill weed.

Editor’s Tip: It’s best to serve these canapes immediately. If you need to make them in advance, cover lightly and keep refrigerated until ready to serve.

How to Store Cucumber Canapes

Store these cucumber canapes in an airtight container in the refrigerator for up to one day. They taste best when freshly assembled, so avoid preparing them too far ahead.

Cucumber Canape Tips

Can I make cucumber canapes without the bread?

To make classic cucumber canapes without the bread, simply slice the cucumbers into thicker rounds and top each slice with a dollop of the creamy spread, then garnish with pimientos and dill.

What kind of cucumbers work best for cucumber canapes?

English cucumbers are ideal for cucumber canapes because they have thinner skin, fewer seeds and a crisp, mild flavor.

Can I substitute fresh herbs for dried in cucumber canapes?

Fresh herbs can be substituted for dried in these cucumber canapes. A good rule of thumb is to use three times more fresh herbs than dried. For example, use 3 teaspoons of chopped fresh dill for every teaspoon of dried dill called for in the recipe.