Best 5 Cucumber Tapenade Canapes Recipes
Cucumber tapenade canapes are a delicious and easy-to-make appetizer that is perfect for any occasion. They are made with a creamy cucumber tapenade that is spread on top of crispy bread or crackers. The tapenade is made with fresh cucumbers, capers, olives, anchovies, and herbs, and it has a bright and flavorful taste. The canapes are then garnished with additional herbs or vegetables, such as dill, chives, or thinly sliced cucumbers. This article will provide you with a step-by-step guide on how to make the best cucumber tapenade canapes, including tips for choosing the right ingredients and assembling the canapes.
Let's cook with our recipes!
KITSCHY CANAPES X 3
Steps:
- Canape 1: Cut the white bread into skinny rectangles. Spread over lemon mayonnaise. Top with 2 blanched asparagus tips.
- Canape 2: Lay a slice of radish on top of a round of cucumber which you've seasoned with salt and pepper. Pipe on a rosette of horseradish mascarpone. Top with a dill sprig.
- Canape 3: Hollow out cherry tomatoes. Spoon a little tapenade into the bottom. Top with chevre. Decorate with a bit of shredded basil.
CUCUMBER TAPENADE CANAPES
Categories Olive Pepper No-Cook Cocktail Party Quick & Easy New Year's Eve Cucumber Gourmet
Yield Makes 16 canap;és
Number Of Ingredients 4
Steps:
- In the center of each cucumber slice put 1/2 teaspoon of the tapenade, drape 2 of the pepper strips in an X over it, and garnish each canapé with a parsley leaf. The canapés may be made 30 minutes in advance and kept covered and chilled.
CUCUMBER CANAPES
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.
Provided by kitty.rock
Categories Lunch/Snacks
Time 30m
Yield 24 appetizers, 24 serving(s)
Number Of Ingredients 10
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
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
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 120 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 134mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CUCUMBER CANAPES
My work group would have a holiday feast each year the week leading up to Christmas. This simple recipe was one that I always enjoyed these because it was something different.
Provided by Chef Shelby
Categories Spreads
Time 20m
Yield 24 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 53.2, Fat 5, SaturatedFat 3.1, Cholesterol 15.6, Sodium 42.5, Carbohydrate 1.3, Fiber 0.1, Sugar 0.5, Protein 1.2
Tips:
- Choose fresh, crisp cucumbers for the best flavor and texture.
- Use a sharp knife to finely dice the cucumbers and other vegetables to ensure an even texture.
- Taste the tapenade as you make it and adjust the seasonings to your liking.
- If you don't have any capers, you can substitute finely chopped cornichons or olives.
- For a smoother tapenade, purée it in a food processor or blender until it reaches your desired consistency.
- Serve the tapenade immediately as a dip with crackers, bread, or vegetables.
- You can also use the tapenade as a spread for sandwiches or wraps.
- Store leftover tapenade in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Cucumber tapenade is a refreshing and flavorful appetizer or snack that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you serve it as a dip, spread, or condiment, cucumber tapenade is sure to be a hit. So next time you are looking for a quick and easy appetizer, give this cucumber tapenade recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love