Cucumber Cream Canapés

clock 15 minutes bowl Serves 10


  • ½ telegraph cucumber
  • 200g tub cream cheese, softened for spreading
  • 10 fresh, fine-textured gluten free bread slices
  • 3 Tbsp finely chopped fresh Italian parsley
  • Salt to taste
  • Ground black pepper to taste
  • Smoked salmon to garnish
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  • 1. Cut cucumber into 20 slices, about 5mm thick. Set aside.

  • 2. Using a small 30mm cookie cutter, cut rounds from the bread and then spread cream cheese on the bread slices. Put chopped parsley in a small dish.

  • 3. Press the edges of the bread shapes into the parsley to form a decorative border.

  • 4. Using the cookie cutter cut each cucumber slice to the same size as the breads.

  • 5. Top breads with the cucumber rounds and season with salt and pepper.

  • 6. Serve either chilled or at room temperature and garnish with rolls of smoked salmon if desired.

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