Cucumber Canapes Recipes

CUCUMBER CANAPES

Steps:

• 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 SHRIMP CANAPéS

Steps:

• In a large bowl, mix together olive oil, lime juice, garlic, cilantro, and dill.
• Add shrimp and toss together until shrimp is coated with the marinade. Refrigerate for 5.
• Meanwhile, lay out cucumber slices onto a serving tray in a single layer.
• Place cream cheese into a plastic Ziplock bag with one corner cut. You can also use a pastry bag with frosting tip if you want to create a pretty pattern.
• Gently squeeze out about a tablespoon full of the cream cheese onto each cucumber slice.
• Top with one medium pre-marinated shrimp.

20 EASY CUCUMBER APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cucumber appetizer in 30 minutes or less!

SHRIMP AND CUCUMBER CANAPES

Steps:

• 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.

CUCUMBER CANAPES

Steps:

• 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

Steps:

• Mix together whipped cream cheese and Good Seasons Italian Dressing mix until well blended.
• Spread mixture onto each piece of cocktail rye bread. (adjust the amount of mixture you spread on to your liking. I like the flavor of the mixture so I do put it on a little thicker).
• Then add cucumber slice to the top of each bread. (make sure the cucumber is a bit dry so it won't drip through and moisten the bread).
• Sprinkle dill on top of each cucumber. (It's fine without dill if you don't like the flavor).
• Refrigerate for at least 1 hour before serving.
• Note:
• If making ahead, wait to put the cucumbers on. If they set on the bread overnight, it could possibly make the bread a little soggy).

CUCUMBER & BLUE CHEESE CANAPéS

Steps:

• Beat the ricotta with the blue cheese and onion until really smooth. Arrange the cucumber slices on a large platter. Top each cucumber slice with some of the cheese mixture - you can pipe it on if you want a professional finish.
• Top half with a grape and sliver of pecan, and the remainder with pomegranate seeds and thyme. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

CUCUMBER CANAPéS WITH SHRIMP

Steps:

• If using pre-cooked shrimp, skip straight to step 3. Before making this cold appetizer recipe you will need to cook and chill the raw shrimp. Place a pan on medium heat and add half a Tbsp. of oil. When the oil is hot, place the shrimp in the pan. Season with salt and pepper and cook the shrimp for 1 minute on each side until bright pink.
• Remove from the pan and leave to cool. When completely cool, chill in the fridge for at least 20 minutes.
• Use a vegetable peeler to roughly peel the cucumbers. This doesn't have to be perfect; a few strips of green skin left behind can add a nice effect to the finished shrimp hors d'oeures.
• Slice off and discard either end of the cucumbers then cut up into inch thick pieces. Each piece will become a cucumber canape cup.
• Use a melon baller (or a measuring spoon) to hollow out the seeds from the center of each cucumber cup. You may also need to use a knife if you can't get deep enough with the melon baller or spoon. Be careful not to go all the way through to the other side.
• In a small bowl, mix together the yogurt, lemon juice, granulated garlic, and finely chopped mint leaves to make homemade tzatziki filling. Season with salt pepper and mix in well. Taste and adjust as necessary.
• Transfer the tzatziki filling to a piping bag. Line up the cucumber cups and carefully fill each cup with the tzatziki. Don't fill all the way to the top, but leave a small gap, as the level of the filling will rise when the shrimp and herbs are added.
• Place a chilled shrimp over the lip of each cup with the head end in the filling and the tail end hanging outside of the cup.
• Top with herbs, then serve!