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Row of Cucumber Dill Canapes on a white, narrow plate.

Cucumber-Dill Canapé Recipe

This Cucumber Dill Canapé is one of my favorite cucumber hors d'ouevres of all time! It's an incredibly flavorful, delicious bite.

Course Appetizers and Hors d'Oeuvres
Cuisine American
Keyword appetizers for parties, party food
Prep Time 1 hour
Total Time 1 hour
Servings 18
Calories 79 kcal
Author Valentina K. Wein

Ingredients

  • 2 English cucumbers (a bit larger than 1-3/4-inch diameter)
  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 bunch fresh dill (about 1 ounce)
  • salt and cayenne pepper to taste
  • 9 slices whole grain or white sandwich bread

Instructions

  1. To prepare the cucumbers, slice each one into approximately 18 slices -- about 1/4 to 1/2-inches wide -- and place them flat on a cutting surface. Using a 1-3/4-inch round cutter, cut the skin off each cucumber slice.
  2. Then, using a 1-inch round cutter, cut a hole in the middle of each slice to remove the seeds and create a space for the dill mixture later.
  3. Wrap the prepared cucumbers in plastic wrap and refrigerate them until you are ready to assemble the canapés. Cover a baking sheet with parchment paper and set aside. Remove 4 sprigs of dill and set them aside in the refrigerator for the garnish.
  4. To make the dill spread, use a food processor to blend the cheese with the butter, mustard, lemon juice, and the remaining dill. Blend until the dill is very finely chopped and the mixture is very smooth. Season generously to taste with salt and cayenne pepper. Blend the mixture one last time to be sure all of the ingredients are incorporated.

Assembly

  1. Use a small, off-set spatula to spread a thin, even layer of the dill spread onto one surface of each slice of bread. Place the remaining dill spread in a zip-lock bag and cut a tiny bit off of one of its bottom corners. Set aside, keeping the bag at room temperature.
  2. Using the same 1-3/4-inch round cutter that you used for the cucumbers, cut about 4 rounds out of each slice of dill-spread-covered bread, placing them on the parchment-covered baking sheet. You might need to gently press the center of each round with your finger to release it from the cutter.

  3. Place one cucumber slice on each round of bread. Then use the zip-lock bag with the remaining dill spread to fill each hole in the cucumber slices. To smooth the top, use a bit of water on your fingertip. For the garnish, use the dill you set aside -- break off tiny sprigs and add them to the center of each canapé. Keep chilled until ready to serve.

Recipe Notes

If you don't have a food processor, simply blend all of the ingredients in a medium mixing bowl with a spoon and finely chop the dill before you add it.