Latest recipes

Cucumber, Olive and Rye Canapes recipe

Cucumber, Olive and Rye Canapes recipe

  • Recipes
  • Dish type
  • Starters
  • No cook starters

This easy appetiser is quick to throw together. German rye bread is topped with a creamy blue cheese spread, a slice of cucumber and a slice of olive.

44 people made this

IngredientsServes: 10

  • 1 large cucumber
  • 85g cream cheese, softened
  • 4 tablespoons blue cheese salad dressing
  • 450g German rye bread, cut into 4x4cm squares
  • 15 pimento stuffed green olives, chopped

MethodPrep:15min ›Ready in:15min

  1. Using the tines of a fork, score the unpeeled cucumber lengthways on all sides. Slice the cucumber into 5mm thick circles.
  2. In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread. Top with a slice of cucumber and a slice of olive.

Recently viewed

Reviews & ratingsAverage global rating:(50)

Reviews in English (29)

by CINDY3539

GREAT!! I peeled & seeded the cuke. Then squeezed out some excess moisture in a paper towel. Chopped it & blended it into the cream cheese mix. Counted out 15 olives, squeezed out some of the excess moisture with a paper towel,chopped them & blended them in.Spread on rye bread, what a hit! This is a keeper.-14 Nov 2002

by Nikki_D

Simply and classy. I like toasting the bread, and sourdough or french bagettes are great also. There is someone who always asks for the recipe anytime I bring this to a party or gathering. Great recipe to keep in an your appetizer collection---Even for the person that doesn't like being in the kitchen--we all know one or two of them :o)-31 Dec 2002


Healthy Christmas canapés recipes

Hosting a party this Christmas? Make festive canapés that are healthy as well as delicious, including prosciutto crostini and dressed crab cups.

Mini chicken fajitas

These Mexican inspired party nibbles are filled with spicy chipotle chicken and peppers - make ahead for fuss-free entertaining

Stuffed cocktail eggs

Are you entertaining? Double up on party nibbles using eggs that are stuffed with either salmon and dill, or a chorizo crumb. They're tasty and healthy too

Corn cups with prawns, mango & chillies

Buy ready-shaped corn tortillas to save time with these easy, healthy seafood canapés - perfect for a party or buffet spread

Smoky veggie nachos

Serve a sharing platter of vegetarian nachos at your next informal drinks party. Unlike most party food, these nachos are healthy, boasting plenty of folate, fibre and vitamin c


Cucumber and Olive Appetizers

I got this recipe from one of my cooking classes in college. It’s the "old fashioned" type of appetizer, but one that makes a beautiful display on the plate and I never take any home with me because they disappear quickly.

Original recipe makes 10 servings

Ingredients

1 large cucumber
1 (3 ounce) package cream cheese, softened
1/4 cup blue cheese salad dressing
1 (1 pound) loaf cocktail rye bread
15 pimento-stuffed green olives, chopped

Directions

  1. Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
  2. In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.

Nutrition

Calories: 190 kcal
Carbohydrates: 23.1 g
Cholesterol: 11 mg
Fat: 8.7 g
Fiber: 1.6 g
Protein: 5.3 g
Sodium: 507 mg


Nuts, fruits, and cheese &ndash these veggie canapes are loaded with dazzling tastes and textures.

They&rsquore also ideal if you&rsquore gluten-free. Unlike conventional canapes, there&rsquos no bread in this recipe.

Instead of toasting a baguette or slicing up sourdough, the crunchy base here is apple.

Yep, thick rounds of crisp, firm apple are topped with smooth, whipped feta, toasted hazelnuts, and a light drizzle of honey.

It&rsquos so light, fresh, and delicious, you won&rsquot even miss the bread.


THIRTY-FIVE CLASSIC CANAPÉS Recipes

THIRTY-FIVE CLASSIC CANAPÉS Recipes for an Afternoon Tea event. Easy to make and delicious to eat.

Cover thin circles of fried or toasted bread with chopped hard-boiled eggs, lay a curled anchovy in the centre of each piece and serve either hot or cold, garnishing with minced parsley or capers.

Cut thin slices of bread into fancy shapes, toast, spread with butter, and lay a curled anchovy in the centre around half a pimola. Fill the spaces with the minced whites and sifted yolks of hard-boiled eggs and border with minced capers or parsley.

Serve pitted olives on rounds of fried bread with an anchovy curled around each olive. Fill the space to the edge with chopped olives or rings of hard-boiled eggs. Garnish with cress.

Fry small rounds of bread in clarified butter, sprinkle with grated cheese, season with salt and cayenne, and put in the oven until the cheese is melted. Fillets of anchovies may be laid on these canapés and they may be served hot or cold, garnishing with minced parsley.

Pound anchovies to a smooth paste with butter and season with cayenne and lemon-juice. Spread on strips of toast or bread and lay strips of anchovy on each piece. Fill the spaces between with hard-boiled eggs chopped separately.

Chop watercress and pickles with the yolks of hard-boiled eggs and rub to a smooth paste with butter. Spread on strips of fried or toasted bread and lay an anchovy on each one.

Slice large tomatoes, cut circles of bread to fit, and toast or fry the bread. Lay a slice of tomato on each piece, put a pimola in the centre, curl an anchovy around it and border with stiff mayonnaise, using the pastry bag and tube. Serve ice cold.

Beat together two eggs, a tablespoonful of melted butter, a teaspoonful of anchovy sauce, and salt and cayenne to season. Add three tablespoonfuls of grated cheese and one tablespoonful of flour wet with cream. Spread thickly upon small slices of toast and bake until brown.

Chop two hard-boiled eggs fine, mix to a smooth paste with melted butter, season with anchovy essence, and serve on small circles or squares of buttered toast.

Spread strips of toast with caviar rubbed to a smooth paste with butter, sprinkle with chopped watercress, and serve cold.

Heat caviar with enough cream to moisten, spread on rounds of fried or toasted bread, and sprinkle with hard-boiled egg-yolks rubbed through a fine sieve. Garnish with cress.

Spread thin rounds of toasted rye-bread with caviar, seasoned with lemon juice. Lay a slice of hard-boiled egg on each one and serve with a garnish of parsley.

Spread thin squares of toast with caviar seasoned with lemon juice, sprinkle with minced parsley, and border with chopped hard-boiled eggs. Garnish with lemon and parsley.

Chop fine, olives, pimentos, and cucumber pickles. Season caviar with lemon juice and spread upon circles of fried or toasted bread. Cover with a thin layer of the chopped mixture.

Spread butter upon thin round slices of rye-bread or Boston brown-bread and lay a thin slice of cucumber, which has been dipped in French Dressing, on each piece. Remove the yolk from slices of hard-boiled egg, lay the ring of white on the cucumber, and fill the centre with caviar.

Season caviar with lemon-juice and spread upon rounds of toasted bread. Lay an oyster on each piece and serve on a plate with a garnish of cress and lemon.

Mix caviar to a cream with lemon juice and spread on buttered toast cut into squares or diamonds. Garnish with hard-boiled eggs, chopped finely, and sprinkle with minced onion. Skinned and boned anchovies may be used instead of caviar.

XVIII

Heat a can of caviar with a little melted butter, season with lemon juice and cayenne, and serve on small squares of hot buttered toast.

Fry small rounds of bread in butter, drain and cool. Chop watercress very fine, rub it to a paste with butter and spread on the toast. Sprinkle with salt and paprika, cover with caviar seasoned with lemon juice, and serve with a garnish of cress.

Spread thick rounds of fresh bread with butter and anchovy paste, cover with crab-meat, sprinkle with minced green pepper, press firmly, and serve with a garnish of cress.

Rub to a smooth paste the yolks of hard-boiled eggs and an equal quantity of skinned and boned sardines, seasoning with lemon-juice. Spread on narrow strips of buttered toast and serve either hot or cold.

Drain and skin boned sardines. Sauté in butter, season with salt, cayenne, and lemon-juice, and serve hot on small strips of buttered toast.

XXIII

Drain, skin, bone, and mash sardines. Rub to a smooth paste, moistening with melted butter and lemon juice. Spread on small circles of bread, lay a ring of hard-boiled egg-white in the centre, fill the space with minced olives and surround with the sifted yolk. Serve with cress or parsley.

Toast small slices of rye-bread and spread with sardines, pounded to a paste and rubbed smooth with butter. Arrange alternate rows of chopped hard-boiled egg yolks and whites, garnish with parsley and serve.

Rub boned and skinned sardines to a paste with butter and the yolks of hard-boiled eggs, seasoning with chopped pickle and parsley, lemon-juice, and mustard. Spread the paste on rounds or strips of fried bread, lay a skinned and boned sardine on each piece, heat thoroughly and serve.

Spread rounds of fried bread with chopped smoked salmon and cover with mayonnaise to which has been added chopped capers, olives, and onion. Garnish with cress and serve cold.

XXVII

Fry small rounds of bread, spread with anchovy paste, lay a slice of tomato on each and serve ice-cold, garnishing with cress or parsley.

XXVIII

Sprinkle rounds of fried bread with grated cheese, heat until the cheese melts, and serve very hot.

Spread rounds of fried bread with caviar seasoned with lemon-juice, lay a slice of hard-boiled egg on each one, and sprinkle with chopped cress.

Rub chopped ham to a smooth paste, moistening with cream, milk, or melted butter. Spread on small rounds of fried bread, sprinkle with grated Parmesan cheese and cayenne, and brown in a hot oven.

Spread small strips of bread with butter and sprinkle with salt and paprika. Cover with grated cheese, bake until the cheese softens, and serve immediately.

XXXII

Butter small rounds of toast, cover with thin slices of Swiss cheese or sprinkle with grated Swiss cheese, brown in the oven, and serve hot.

XXXIII

Spread grated cheese on small rounds of bread seasoned with salt and cayenne, and bake until the cheese is melted. The bread may be spread with French mustard before the cheese is put on.

XXXIV

Rub two chicken livers to a smooth paste with butter, seasoning with salt and paprika, spread on rounds of fried bread, and serve hot.

Mix equal quantities of minced cooked chicken, ham, or tongue with a little very thick cream sauce. Season with curry-powder and lemon-juice. Spread on small rounds of toast and serve hot, or make sandwiches of toast with the mixture between.


Recipe Summary

  • 1 large seedless cucumber (peeled and cut into 3-inch lengths)
  • 3 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 36 slices party rye (or 18 of rye bread)
  • 12 ounces cream cheese (softened)
  • 1 scallion (finely chopped)
  • 1 Persian cucumber (thinly sliced)
  • Freshly ground black pepper

Using a box grater, coarsely grate the cucumber lengthwise, stopping when you get to the seedy center. Transfer the cucumber to a bowl and stir in the vinegar, lemon juice, sugar and salt. Let stand for 15 minutes.

If using rye bread slices, use a 2-inch-round cookie cutter to cut out 36 rounds from the bread. Cover with a slightly damp towel.

Transfer the grated cucumber to a colander to drain squeeze out the excess liquid. Return it to the bowl and stir in the cream cheese and scallion. Spread the cucumber cream cheese on the bread rounds, top each with a Persian cucumber slice and arrange on a platter. Sprinkle with pepper and serve.


Canapes

Perfect as a snack, lunch, or party appetizer. Smoked salmon is mixed with soft herb cheese and spread on flour tortillas.

Made with fresh dill, cocktail rye bread, cucumbers, cream cheese, ranch salad dressing mix, mayonnaise, sour cream

Using breadstick dough as a pizza base is pretty brilliant. Not only do you get to take advantage of the garlic flavor, but they're the perfect size for mini.

Made with cayenne pepper, lemon juice, mustard, butter or cream cheese, bread, hard-boiled eggs, canned sardines in oil, mayonnaise

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with French bread, goat cheese, honey, herbs, water, balsamic vinegar

Method: stovetop
Time: 30-60 minutes

Made with bagel, spaghetti sauce, mozzarella cheese, pepperoni

Method: oven
Time: under 30 minutes

Made with French bread, butter or margarine, ranch salad dressing mix

Method: oven
Time: under 30 minutes

It's not quite the fruit pizza you might be imagining. Feta cheese and kalamata olives with fresh mint make up a fresh, salty topping that balances brilliantly with the sweet, crispy.

Made with olive oil, butter, salt, pizza dough, pear, goat cheese, red onions

Method: oven, stovetop
Time: 30-60 minutes

Made with honey or maple syrup, baguette, olive oil, Gorgonzola cheese

Method: oven
Time: under 30 minutes

Tasty party or Christmas appetizer with green avocado and minced red bell pepper. Very easy to make too!

Made with Parmesan cheese, blue cheese, Mozzarella cheese, frozen bread dough, olive oil, dried basil, dried oregano, garlic powder, red onion, plum tomatoes

Method: oven
Time: 30-60 minutes

Marinated bocconcini (mozzarella) cheese balls, cherry tomatoes, basil and arugula are piled on grilled slices of rustic or artisan style bread.

Method: outdoor grill
Time: under 30 minutes

Made with flour tortillas, cream cheese, frozen chopped spinach, pine nuts, bacon bits

Made with butter or margarine, mayonnaise, cranberries, pecans, salt, black pepper, bread, cooked chicken, lettuce

Made with sandwich bread, seasoned salt, cucumber, cream cheese, mayonnaise, dried chives, dill weed

Made with bread machine yeast, garlic, butter, milk, bread flour, Parmesan cheese, fresh chives, sugar, salt

Method: bread machine
Time: 2-5 hours

Made with French bread, mozzarella cheese, ricotta cheese, garlic, dried Italian herbs, salt, black pepper

Method: oven
Time: under 30 minutes

Made with bread, cream cheese, dates

Made with salt and pepper, butter, cinnamon or nutmeg, bread, cream cheese, pineapple, nuts

Made with angel hair pasta, Roma tomatoes, olive oil, salt, black pepper, fresh basil, garlic

Method: microwave, stovetop, oven, outdoor grill
Time: 30-60 minutes

Made with cayenne pepper, parsley, pita breads, frozen spinach, yeast, onion, tomatoes, fresh mushrooms, garlic, basil

Method: stovetop, oven
Time: under 30 minutes

Made with fresh basil, tomatoes, dry mustard, white wine vinegar, blue cheese, mayonnaise, salt and pepper, boneless sirloin steak, olive oil, baguette bread

Method: oven, stovetop
Time: under 30 minutes

Made with Parmesan cheese, french bread, butter, garlic, fresh dill

Method: oven, stovetop
Time: under 30 minutes

Made with honey butter, sugar, cornbread muffin mix, egg, milk

Method: oven
Time: under 30 minutes

Made with Parmesan cheese, french or vienna bread, butter or margarine, garlic salt

Method: microwave
Time: under 30 minutes

Made with salsa, flour tortillas, diced green chiles, cream cheese, cheddar cheese, monterey jack cheese, green onion, ripe olives, hot pepper sauce

Made with cocktail rye bread rounds, mayonnaise, onion, Cheddar cheese, corned beef, Dijon mustard, Worcestershire sauce, garlic

Method: oven
Time: under 30 minutes

Made with cocktail rye bread, ground beef, sausage, onion, processed cheese food, dried oregano, Worcestershire sauce

Method: oven
Time: under 30 minutes

Made with prepared horseradish, roast beef, cream cheese

Made with anchovy paste, flour, water, yeast, salt, sugar, dried oregano, olive oil, garlic, kalamata olives

Method: oven
Time: 2-5 hours

Made with red and yellow bell peppers or chives, sweet gherkin pickles, whole wheat or flour tortillas, mayonnaise, Monterey Jack or American cheese, sliced turkey, baby spinach

Made with artichoke hearts, flour tortillas, cream cheese, turkey breast, Swiss cheese, ranch salad dressing, spinach, black olives, red bell pepper

Made with tomato, tuna in oil, mayonnaise, olive oil, onion, celery, lemon juice, Italian bread

Method: oven
Time: under 30 minutes

Made with cream cheese, sour cream, garlic, lemon juice, chili powder or taco seasoning, oregano, cumin, salt and pepper, tomato, green bell pepper

Method: oven
Time: under 30 minutes

Made with fresh arugula or basil, kosher salt and freshly ground pepper, Italian bread, garlic, olive oil, chopped clam meat, tomatoes

Method: outdoor grill
Time: under 30 minutes

Made with anchovy fillets, oregano, plum tomatoes, mozzarella cheese, olive oil, salt, Italian bread, black pepper, garlic

Made with flour tortillas, cream cheese, monterey jack cheese, green chiles, sour cream, green onions, black beans

Made with water, garlic bulbs, olive oil, fresh rosemary, chicken broth, bread flour, sugar, quick-rise yeast, salt, milk

Method: oven
Time: 2-5 hours

Made with butter, garlic powder, cayenne pepper, French bread, mozzarella cheese

Method: oven
Time: under 30 minutes

Made with white bread, hard-cooked eggs, mayonnaise, salt and pepper, fresh dill, butter

Made with cocktail bread, mayonnaise, Parmesan cheese, onion, milk

Method: oven
Time: under 30 minutes

Made with carrots, black olives, red or green bell peppers, cream cheese, Ranch salad dressing mix, green onions, flour tortillas, celery

Made with French or Italian bread, butter, garlic, ginger, salt, ground red pepper

Method: outdoor grill
Time: 30-60 minutes

Made with flour tortillas, green chiles, cream cheese, cooked, shredded chicken breasts, sharp Cheddar cheese, green onions, stuffed green olives, black olives

Made with butter, ham, mayonnaise, Dijon mustard, cheddar cheese, sandwich bread

Made with olive oil, garlic, French bread, andouille sausage, shrimp, Gouda cheese, onion, green bell pepper

Method: stovetop, oven
Time: under 30 minutes

Made with white sandwich bread, salt and pepper, cream cheese, walnuts, parsley, onion, green bell pepper, lemon juice, ground nutmeg

Made with parsley, chili powder, flour tortillas, pepperoni, Parmesan, Romano, and Asiago cheese, cream cheese, dried minced onions, garlic salt, black pepper.

Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.

Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.

Beer makes batters better, meat more tender, and sauces more flavorful.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Copyright © 1995-2021 . All Rights Reserved. CDKitchen, Inc. 21:06:12:12:39:01 :C:1561


Canapes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with fresh cilantro or parsley, banana peppers, garlic, cooked roast beef, cream cheese, carrot, zucchini, dill weed, fully cooked ham

Made with margarine, Mozzarella cheese, ground beef, onion, green bell pepper, tomato sauce, spaghetti sauce mix, refrigerated crescent roll dough

Method: oven, stovetop
Time: under 30 minutes

Made with strawberries, raisin bread, cream cheese

Made with baguette, ground red pepper, creamed spinach, mayonnaise, feta cheese, garlic

Method: oven, microwave
Time: under 30 minutes

Made with mixed baby salad greens or spinach leaves, vinaigrette or light balsamic salad dressing, pita flatbreads, olive oil, Parmesan cheese, Italian seasoning, fresh basil.

Method: oven
Time: under 30 minutes

Made with fresh cilantro, creamy salsa dip, self-rising flour, sugar, salt, butter or margarine, Monterey jack cheese, half-and-half or whipping cream, deli smoked turkey

Method: oven
Time: 1-2 hours

Made with beef tenderloin, honey, brown sugar, focaccia, olive oil, sweet onions, dry red wine, red wine vinegar

Method: oven, outdoor grill
Time: 30-60 minutes

Made with white sandwich bread, smoked salmon, dill, whipped cream cheese

Made with fresh basil, goat cheese, artichoke hearts, red bell peppers, lump crabmeat, sea salt and pepper, sourdough bread, olive oil, garlic

Method: oven
Time: under 30 minutes

Made with melba toast, bacon, fresh mushrooms, mayonnaise

Method: oven, stovetop
Time: under 30 minutes

Made with fresh dill, cucumber, garlic and herb spreadable cheese, pumpernickel cocktail bread, ham

Made with mozzarella cheese, refrigerated biscuits, salt, ground beef, tomato paste, instant minced onion, Italian seasoning

Method: oven, stovetop
Time: 30-60 minutes

Made with dried oregano, dried basil, garlic, all-purpose flour, frozen white bread dough, marinated artichoke hearts, Parmesan cheese

Method: oven
Time: 30-60 minutes

Made with taco or picante sauce, cream cheese, green chiles, jalapenos, soft tortillas, sour cream

Made with sour cream, Dijon mustard, fresh tarragon, prepared horseradish, beef tenderloin, black pepper, non-stick cooking spray, lemon juice, watercress, French.

Method: stovetop
Time: 30-60 minutes

Made with rye squares, butter, ham, fresh parsley, onion

Method: oven
Time: under 30 minutes

Made with mushrooms, sliced water chestnuts, ground turkey, fish sauce, lime juice, soy sauce, plum tomatoes, cilantro, butter lettuce, Thai chili sauce

Method: stovetop
Time: under 30 minutes

Made with cocktail pumpernickel bread, cream cheese, light deviled ham, whole-berry cranberry sauce

Made with pepper, onion salt, ketchup, chicken livers, onions, butter, eggs, mayonnaise

Method: stovetop
Time: under 30 minutes

Made with dried oregano, Parmesan cheese, Blue, Gorgonzola or Roquefort cheese, garlic, olive oil, pizza dough crust, red delicious, fresh spinach, Mozzarella cheese

Method: oven, stovetop
Time: under 30 minutes

Made with Worcestershire sauce, chopped pecans, sharp Cheddar cheese, chili sauce, mayonnaise, stuffed olives

Made with onion, tomato paste, black pepper, cucumber, cream cheese, blue cheese, salt, ground red pepper, white bread

Method: stovetop
Time: 30-60 minutes

Made with American cheese, flour tortillas, cream cheese, ham

Made with flour tortillas, salsa, plum tomato, cream cheese, sour cream, taco seasoning mix, corn, black beans, cilantro

Made with French baguette, onion, tomatoes, vegetable oil, lemon juice, fresh chives, fresh mint, garlic, crabmeat, shrimp

Method: oven
Time: under 30 minutes

Made with white horseradish, potatoes, olive oil, salt, black pepper, fresh thyme, fresh rosemary, sour cream

Method: oven
Time: 1-2 hours

Made with fresh dill, smoked salmon, parsnips, onion, Granny Smith apple, all-purpose flour, eggs, salt and pepper, sour cream

Method: stovetop
Time: 30-60 minutes

Made with salt and pepper, mayonnaise, watercress, white bread

Made with chunk white chicken, celery, mayonnaise, onion, tarragon, black pepper, white bread, butter, parsley, carrot

Made with stilton cheese, lemon juice, honey-oat bread, butter, pear

Made with green onions, ripe olives, party rye bread, butter or margarine, cheddar cheese

Method: oven
Time: under 30 minutes

Made with sour cream, dried parsley, cornbread muffin mix, egg, milk, bacon bits, Dijon or spicy mustard

Method: oven
Time: under 30 minutes

Made with dill pickles, white bread, dip, ham, Swiss cheese

Made with Worcestershire sauce, oregano, English muffins, pork sausage, ground beef, onion, processed cheese product, pizza sauce, party rye bread

Method: oven, stovetop
Time: 30-60 minutes

Made with cocktail rye bread, mayonnaise, corned beef, Swiss cheese

Method: oven
Time: under 30 minutes

Made with white sandwich bread, goat cheese, cream, proscuitto

Made with tomato, bacon, mayonnaise, Dijon mustard, white bread

Method: stovetop
Time: under 30 minutes

Made with pizza toppings, refrigerated biscuits, pizza sauce, Mozzarella cheese

Method: oven
Time: 30-60 minutes

Made with yellow bell pepper, red bell pepper, cream cheese, salsa, chili powder, salt, avocado, lime juice, flour tortillas, baby spinach

Made with European cucumber, avocado, mayonnaise, lemon juice, black pepper, wheat bread, smoked salmon

Made with flour tortillas, whipped cream cheese, feta cheese, green onions, dried cranberries

Made with French baguette, salt, black pepper, garlic, olive oil

Method: outdoor grill
Time: under 30 minutes

Made with fresh watercress, hard-boiled eggs, mayonnaise, honey Dijon mustard, celery seed, salt and pepper, butter, whole wheat bread

Made with salted peanuts, orange juice, cream cheese, brown sugar, vanilla extract, cinnamon-raisin bread, Golden Delicious apples

Made with bread, cayenne pepper, butter, cheese spread, celery seed, dill weed, Tabasco sauce, onion powder, Worcestershire sauce

Method: oven
Time: under 30 minutes

Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.

Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.

Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Copyright © 1995-2021 . All Rights Reserved. CDKitchen, Inc. 21:06:12:12:39:02 :C:1561


Party Cucumber Sandwiches recipes

About Me:Montaser Masoud Adopting value for money principle. By knowing our forecast as . ( more )

Directions: For : 2 servings Time : 20 minutes Difficulty : easy Technical stag. ( more )

This sandwich combines some of my favorite things. It's so easy the kids can make it themsel. ( more )

Over medium heat,cook beef until crisp. Remove from pan and drain on a plate with paper to. ( more )

Quintessentially English high tea sandwiches - just how Oscar Wilde's Lady Bracknell would h. ( more )

Peel the cucumber, cut in half lengthways, and slice crossways as thinly as possible. In a s. ( more )

"Cucumber sandwiches!! Top party rye with cream cheese and a slice of cucumber, and let t. ( more )

In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal p. ( more )

Cut sandwiches after they are assembled to avoid messy edges and have a cleaner look. I find. ( more )

Combine creme fraiche and dill. Sandwich Assembly: Spread one side of each bread slice with. ( more )


Easy Scandinavian recipes

Easy cinnamon buns

Check out our easiest ever cinnamon buns. Bake and enjoy now or save for a weekend breakfast – just make sure to eat them warm from the oven.

Classic gravadlax

This melt-in-your-mouth salmon dish is cured in the traditional Scandinavian way with sea salt, dill and pepper. Serve on toasted rye bread à la Scandi or with one of our salads below.

Swedish meatballs with mash and lingonberry sauce

We all love meatballs and pasta – but have you ever tried them with mash, Swedish-style? Lingonberries are a European relation of the cranberry – you can buy lingonberry sauce from Ikea, or just use cranberry sauce instead.

Skagen toast

Invented by Swede Tore Wretman in 1958, skagen is now firmly established as a traditional Scandinavian dish. It’s really easy and makes a nice, sophisticated change to a prawn cocktail.

Finnish lohikeitto (salmon and potato soup)

Flavoured with dill and allspice, this salmon and potato soup is a Finnish classic. Try it all year round for a comforting dinner.

Jansson’s temptation

Scandinavian food has a reputation for simplicity, dishes taste of their core ingredients and made with little fuss. In Sweden, where this dish originates, it would be made with cured sprats rather than anchovies.

Beetroot and gin-cured salmon gravadlax

Try our zesty and boozy gravadlax, perfect for lunches, canapés or as a show-stopping centrepiece for Midsummer’s Eve. Wear gloves when you’re grating the beetroot to avoid getting stained hands.

Venison tartare with blueberries and juniper

This dish is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. Soft and beguiling venison tartare is joined by spicy blueberries. Aquavit uses scraps of batter for crunch, but you can also serve with croutons or toast.

Cardamom and raspberry Swedish buns

Try these delicious filled buns inspired by classic Scandinavian baking. Made with a brioche-style dough and filled with raspberries, the family will love them.

Smoked mackerel on rye

This recipe for smoked mackerel on rye with horseradish cream and pickled radish makes for a great lunch or lighter dinner for one. The horseradish gives it a punchy kick.

Scandi-style salmon with pickled potato salad

A sophisticated meal for two, this quick and easy salmon fillet with sharp and creamy potato salad is exactly what you need to lift you out of that mid-week work slump.

Salt-baked beetroot with herby yogurt dressing

This hearty, rugged salad is inspired by the Bar Tartine cookbook. Salt baking will intensify the taste of earthy beetroot. This recipe is perfect for a midweek salad or a sharing starter for any summer meal.

Shrimp Skagen (Skagenröra)

This simple prawn starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London. If you can’t get fresh horseradish, use 1 tbsp of horseradish sauce instead.

Vodka-cured herring with dill blinis

Herring is a staple on the Swedish Midsummer table. Blinis with herrings cured in vodka and soured cream make the best canapés. Making the blinis is easy and the cured herrings are quick and easy to do, then leave to marinate until you need them.

Swedish meatball bake with cucumber salad

This Swedish-style meatball bake is perfect for sharing with family and friends. Drizzle with soured cream and serve with a homemade cucumber salad and some crusty bread.

Nordic gravadlax with mustard and dill sauce

Traditionally-cured salmon is a classic smörgåsbord all over the Nordic region and this dish is picked up with a pokey mustard and dill sauce. This starter is courtesy of executive chef Henrik Ritzén at Nordic restaurant Aquavit, London.

Celeriac, mustard and lovage

This smörgåsbord dish is also from executive chef Henrik Ritzén at Aquavit. Showing off Nordic flavours at their simplest and best, this dish is really easy to prepare. If you can’t find lovage use parsley instead.

Beetroot, caper and dill salad

A quick and easy salad that takes minutes to prepare. Leave for the flavours to mingle then serve with hard-boiled eggs and fresh dill.

Frozen Daim bar and almond cake

Recreate this adored treat created by Jonas Karlsson of Linnea restaurant in Kew. Frozen Daim bar parfait is topped with caramelised chopped almonds and amaretto sauce.

Listen to Swedish chef Niklas Ekstedt chat about Midsummer traditions on our podcast…


Use these easy to find supermarket products to make canape bases.  Use a round, triangular or fluted cookie cutter to make pretty cut-outs from the sliced bread, tortillas, flatbread, polenta or puff pastry sheets.    

Crackers, all varieties
Toasted bread slices white or wheat bread slices baquettes 
Puff pastry
Shortbread, sweet or savory
Tortillas, flour or corn
Tortilla chips
Flatbread, plain or flavored

Pita bread, split in halve
Naan, split
Thin dinner roll halves
Biscuits, refrigerated style also
English muffins
Large potato chips or kettle chips
Sautéed polenta rounds

Also use the cutters to cut out shapes from food items like ham slices, thin steak fillets, thin fish or chicken fillets or cucumber or apple slices

Here are more ways to make simple and delectable canape bases. 

Crostini
1 day old baguette, cut into 1/2-inch thick slices. Use French bread or any plain or flavored baguette

Preheat oven to 350ºF. Place baguette slices on a baking sheet . Brush with olive oil. Bake until crisp and lightly golden, about 10 minutes. 

Croutes
Use slices of white, wheat, rye, pumpernickel or other sliced bread. Cut out each slice into 3-4 rounds using a 2-inch pastry or cookie cutter of any desired shape. Use seasonal or holiday shapes where appropriate

Preheat oven to 300ºF. Place cut rounds on a baking sheet . Bake until crisp, about 15-20 minutes. 

Variation:
Do not bake the bread slices. Use fresh, fine-textured breads to form a stable base for cheeses, meats and firm-textured spreads.


Toasted Tortilla Chips

Makes about 24 chips
3 6-inch flour tortillas
vegetable oil and salt
Preheat oven to 400F. Brush tortillas on one side with the oil. Cut each tortilla into 8 even-sized wedges with kitchen scissors or a serrated knife.

Arrange oiled side up in a single layer on a greased baking sheet. Sprinkle with salt. Bake until crisp, 5-7 minutes. Cool on a wire rack to retain crispness. Tortilla chips can be made up 3 days in advance. Store in airtight container at room temperature.

Ginger Orange Chicken on Curried Canape
Makes about 20 canapes. Recipe easily doubles

3/4 to 1 pound boneless, skinless chicken breast

Marinade
2 inch piece fresh ginger, peeled and grated
Grated peel of 1 orange
juice of 1/2 orange
2 teaspoons creamy Dijon mustard
2 teaspoons honey
2 tablespoon soy sauce
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
About 20 pre-made crostini or other base

Cut chicken into 20 or more 1-inch cubes. Combine the marinade ingredients in a
non-metallic bowl. Add chicken and toss to coat well. Cover and refrigerate for at least 1 hour.

Preheat broiler. Cook chicken until no longer pink and slightly charred. Serve hot or at room temperature

Serve with apple or mango chutney on Curried Crostini (recipe follows)

Curried Crostini
1 French bread baguette, large enough to yield 20-25 slices, sliced thinly
Butter, softened
Curry powder

Preheat broiler. Brush the bread slices generously with the soft butter. Sprinkle with the curry powder. Place bread on a broiler pan and broil briefly until lightly browned. Be careful not to burn

Make Ahead
Cut chicken up to 1 day in advance. Cover well and refrigerate. Cook chicken up to 6 hours ahead. Cover well and refrigerate. Bring to room temperature or lightly warm in very low oven. Top crostini up to 1hour in advance

Broiled Beef Fillet with Salsa Verde
Makes 20 canapés

3/4 cup parsley
10 basil leaves
5 mint leaves
2 garlic cloves, crushed
1 tablespoon Dijon mustard
1/2 tablespoon drained capers
2 drained anchovy fillets
2 tablespoons olive oil
Salt and black pepper
3/4 pound beef fillet steak, about 3/4 inch thick
About 20 pre-made croutes or other base

For Salsa Verde
Place herbs, garlic, mustard, capers, anchovies, and oil in a food processor or blender. Pulse to a thick paste. Add salt and pepper to taste.

Cut steak fillet into about 20 rounds, using a sharp pastry cutter. Preheat grill pan or other pan to high heat. Sear steak round, about 3 minutes per side. Sprinkle with salt and pepper.

Place one steak round on each croute and top with salsa. Serve warm or at room temperature

Make Ahead
Prepare Salsa Verde 1 day in advance. Cover and refrigerate. Cut beef rounds up to 1 day in advance. Cover and refrigerate. Top croutes up to 1 hour in advance

Scallop Canapés with Sweet Chili Sauce and Crème Fraiche
Makes 20 canapés

10 sea scallops
Olive oil, if needed
Salt and black pepper to taste
4 tablespoons of your favorite sweet chili sauce
6 tablespoons creme fraiche or sour cream
About 20 pre-made croutes, crostini or other base
Cilantro leaves for garnishing

Cut each scallop in half. Preheat grill pan or skillet over high heat. Use oil if needed. Sear scallops, until slightly charred. Remove from pan. Toss with chili sauce and sprinkle with salt and pepper.

Place 1 scallop half on each bread or base. Top with creme fraiche or sour cream. Serve at room temperature.

Spicy Shrimp Crostini Canape Recipe
Makes about 20 canapés

1/2 pound medium cooked shrimp, chopped into 3 pieces
1/2 medium red onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and black pepper to taste
1 tablespoon chopped parsley
About 20 pre-made crostini

Combine shrimp, onion, garlic, red pepper, oil and lemon juice. Add salt and pepper to taste and stir in parsley. Spoon on crostini. Serve at room temperature

Make Ahead
Prepare shrimp topping 1 day in advance, but add salt, pepper and parsley just before serving. Cover and refrigerate. Top crostini up to 1 hour in advance

Smoked Salmon with Cucumber and Cream Cheese
Makes about 20 canapes

About 1/2 slim, seedless cucumber
Salt
20 crackers, crostinis or other base
6 ounces cream cheese or herbed soft cheese
1/4 pound smoked salmon
Freshly ground black pepper
Chopped dill

Cut cucumber into 20 1/4-inch thick slices. Place slices on paper towels to drain and dry. Season lightly with salt.

Spread each cracker with cream cheese and place slice of cucumber on top of cheese. Top each canape with a small piece of salmon. Top with black pepper and garnish with chopped dill. Chill 1 hour and serve

White Bean and Sage
Makes about 20 canapés

3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
4 sage leaves, finely chopped
1 15½ ounce can cannellini beans, rinsed and well drained
2 tablespoons water
Salt and black pepper to taste
About 20 crackers or other base
1-2 plum tomatoes, peeled, seeded and finely diced
Olive oil for drizzling
Finely chopped chives or parsley, for garnish (optional)

Heat oil in a saucepan. Add onion, garlic and sage and cook over low heat until soft, about 5 minutes. Add beans, water and salt and pepper to taste. Cook for about 10 minutes. Mash the beans with a spoon to make a rough puree.

Spread bean puree on cracker. Top each with a little of the diced tomatoes and a drizzle of olive oil. Serve warm or at room temperature

Make Ahead
Prepare the beans up to 3 days in advance. Cover and refrigerate. Warm before serving. Top crostini up to 1 hour in advance

Ham with Dijon Butter Canapés
Makes about 20. Recipe easily doubles or triples

6 tablespoons butter, softened
1 teaspoon Dijon mustard
10 fresh, fine-textured white or rye bread slices
1/2 pound ham, thickly sliced
20 small gherkin fans, for garnish**

Mix butter and mustard. Spread mustard butter on one side of bread slices. Cut about 20 rounds from the bread slices using a 2-inch pastry cutter. Cut out about 20 rounds of ham with the pastry cutter. Top each canapé with a ham slice and garnish with a gherkin fan

**To make the fans, cut gherkins in half lengthwise. Cut fine slices through each half, leaving slices attached at one end. Press slightly to shape fan

Make Ahead
Prepare canapés up to 3 hours ahead. Cover well and refrigerate

Tortillas with Toasted Corn Salsa
Makes about 24

Scant 3/4 cup frozen corn kernels,partially thawed
1/2 red pepper, seeded and finely diced
1/2 green chili, seeded and finely diced
1/2 medium red onion, finely diced
1 tablespoon finely chopped cilantro
1 tablespoon lime juice
1 tablespoon olive oil
Salt and black pepper to taste
1 recipe tortilla chips

Heat a medium non-stick skillet over medium high heat. Add corn, red and chili peppers and onion. Cook, stirring frequently until vegetables are slightly softened and charred in spots. Remove to a small bowl and combine with the cilantro, juice, oil and salt and pepper to taste. Mix well. Cover and chill for 1 hour to blend flavors. Top toasted tortilla chips with salsa. Serve at room temperature.

Make Ahead
Prepare salsa, without cilantro, lime juice and salt and pepper, 1 day in advance. Cover well and refrigerate. Add these ingredients up to 1 hour before serving.

Easy Pissaladière
Serves 10-12 as an appetizer

The traditional pissaladière calls for a fresh pastry crust. Instead of making and rolling out a from scratch crust, make it easy on yourself by using one the alternative crusts following this recipe. Filling can also be made into canapes by placing on any canapé base as described above

Filling
3 tablespoons olive oil
2 1/2 pounds onions, thinly sliced (about 8 cups)
3 garlic cloves, finely chopped
1 small bay leaf
1 teaspoon chopped fresh thyme
1 tablespoon drained capers
20 Niçois olives
16 anchovy fillets

Make the Filling:
Heat oil in heavy large skillet over medium-low heat. Add onions, garlic, bay leaf and thyme stir to blend. Cover and cook until onions are very tender, stirring occasionally, about 45 minutes. Uncover and sauté until most liquid evaporates and onions are golden, about 10 minutes longer. Stir in capers. Season mixture with salt and pepper. Discard bay leaf and cool completely.

Arrange onion mixture on bread/crust of choice. Decoratively arrange olives and anchovies atop filling. Bake as directed below. Transfer to platter and serve.

Make Ahead
Filling can be prepared 1 day ahead cover and chill.

Crusts for Easy Pissaladière

One can of refrigerator pizza dough
Follow package instructions for baking

One large or two small French or Italian baguettes - Plain or seasoned
For fresh bread: Preheat oven to 350º. Lightly oil a large baking sheet. Arrange recipe filling on top of bread and finish as described. Bake 12-15 minutes or until topping is heated and bread is slightly crisped. Slice into fingers to serve

One large fresh or frozen pre-cooked pizza rounds
Arrange recipe filling on top of bread and finish as described. Follow package instructions for baking fresh or frozen pizza dough

Large-size pita pockets/breads
Use at least 4-5 pitas split in two. Preheat oven to 325º. Arrange recipe filling on top of bread and finish as described. Bake about 10-12 minutes or until topping is heated and pita bread is slightly crisped. Slice into wedges to serve

TIP : To assure the bread does not get overly crisp, briefly microwave the filling before placing on the bread

Caramelized Onion Pizza
Serves 16

2 medium onions thinly sliced
2 tablespoons butter
1 package (10 oz) refrigerated pizza crust dough
1 cup (4 oz) shredded mozzarella cheese
1/2 cup shredded parmesan cheese

Optional Ingredients
Shredded fresh basil
Crushed dried basil
Chopped sun-dried tomato
Minced red bell pepper

In large skillet over medium to medium-low heat, cook onions in butter about
20 minutes until soft and lightly browned, stirring occasionally. Cool.

Preheat oven to 425 degrees. Unroll pizza dough. Cut in half. Shape each half in 8-inch circle on ungreased cookie sheet. Top each with half the onions, mozzarella and parmesan cheese. Sprinkle with toppings if using.

Bake in preheated oven about 15 minutes or until crust begins to brown lightly and cheese is melted. Cut each pizza in 8 wedges. Serve warm.

Make Ahead
Refrigerate and cover cooked onions up to 2 days. Let onion come to room temperature before proceeding with recipe.