Cucumber-Radish Canapés
A tasty mayonnaise mixture laden with chives, lemon, and a hint of shallot secures shingled slices of cucumber and radish to dainty bread rectangles.
Author: Tea Time Magazine July/August 2025
Servings 12 servings
Ingredients
- 1/3 cup mayonnaise
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon minced shallot
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 4 slices white sandwich bread frozen
- 1 English cucumber
- 1 cup whole radishes*
Instructions
- In a small bowl, stir together mayonnaise, chives, lemon juice, shallot, salt, and pepper.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from frozen bread.
- Cut each bread slice into 3 even rectangles that are the same width as cucumber.
- Place bread rectangles in a resealable plastic bag to let thaw.
- Using a mandoline on the thinnest setting, cut 36 (1⁄8-inch) slices from cucumber and 24 (1⁄8-inch) slices from radishes.
- Spread a layer of mayonnaise mixture onto each bread rectangle.
- On mayonnaise side of each bread rectangle, alternately shingle 3 cucumber slices and 2 radish slices, beginning and ending with cucumber.
- Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
Notes
*Select radishes that are close to the same diameter as the cucumber.