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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
1/2 of a medium english cucumber, very thinly sliced ('1 cup) |
1/2 cup thinly sliced red onion |
1/2 teaspoon finely shredded lemon peel |
2 teaspoons lemon juice |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
6 slices firm-textured white bread or 6 slices whole wheat bread |
1/4 cup butter or 1/4 cup margarine, softened |
1/2 cup sour cream |
1 tablespoon snipped fresh chives |
Directions:
1. In a bowl combine cucumber, red onion, lemon peel, lemon juice, salt, and ground black pepper; toss gently to coat.
2. If desired, remove crusts from bread slices.
3. Cut each bread slice diagonally into quarters (or use 2 to 2 1/2-inch decorative cutters to cut shapes from bread slices).
4. Spread butter onto one side of each piece of bread; top each with some of the cucumber mixture.
5. In a small bowl, combine sour cream and chives.
6. Spoon a little of the sour cream mixture on top of each canape.
7. If desired, garnish each canape with additional finely shredded lemon peel.
8. Serve immediately or cover and chill for up to 2 hours.
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