• Gather your ingredients so that you have everything close at hand on the counter or table.

Plain Cucumber Sandwiches

• Slice 1 long English cucumber. You may do this with a knife cutting through the cucumber, or with a vegetable peeler to slice long ribbons.
• Thinly slice 4 small radishes and 1 medium carrot.
• Next, spread 6 slices thin wheat bread with 1/2 cup butter.
• To assemble the sandwiches, begin layering with thin slices of cucumber, followed by radishes and carrots. Top with another piece of bread, buttered side down.
• Remove the crust from the bread using a bench knife or Santoku knife. Slice the sandwich into squares, triangles, or rectangles, also referred to as fingers.
• Place assembled sandwiches between sheets of waxed paper and inside a tightly lidded container to keep the sandwiches fresh before serving. It's always best to serve the sandwiches within two hours, to avoid dampness. Garnish with fresh herbs, cucumbers, or radishes. Recipe will make 12-18 small tea sandwiches. Serves 6.

Cucumber Sandwiches with Hummus

• Prepare the hummus, unless you have some in the refrigerator.
• Slice 1 long English cucumber very thin. You may do this with a Santoku knife or with a vegetable peeler to slice long ribbons. Shred 1 medium carrotusing a fine-edged grater.
• Butter one side of 8 slices thin wheat bread with 1/2 cup butter. Spread a thin layer of 1 cup hummus on half of the bread slices.
• Assemble the sandwiches by sprinkling a pinch of shredded carrot over the hummus. Add a thin slice or two of cucumber. Top with another piece of bread, buttered side down.
• Remove the crust from the bread using a bench or Santoku knife. Slice each sandwich into 3 rectangles (or fingers).
• Place assembled sandwiches between sheets of waxed paper and inside a tightly lidded container to keep the sandwiches fresh before serving. Serve within two hours, to avoid dampness.
• Garnish each sandwich with a small dollop of hummus, topped with 12 whole chickpeas. Makes 12 finger sandwiches and will serve 6.

Cucumber Canapes on Crispbread

• Slice 1 long English cucumber into very thin ribbons with a Santoku knife or a vegetable peeler.
• Shred 1 medium carrot, using a fine-edged grater. Finely chop 1/4 cup chopped pecans with a nut chopper or knife.
• Prepare the cream cheese spread. In a medium bowl, mix together the softened 8 oz cream cheese and 2 tablespoons mayonnaise. Stir in 1/4 cup shredded carrot, finely chopped pecans, and 1 teaspoon dried parsley. Mix well. Season with 1/2 teaspoon seasoned salt and 1/4 teaspoon freshly ground black pepper.
• Assemble the canapes by spreading a thin layer of cream cheese mixture on one side of 12 pieces Light Rye Crispbread. Add three thinly sliced cucumbers to one end of the crispbread, overlapping them slightly. Garnish each canape with a pinch of shredded carrot.
• Place assembled canapes between sheets of waxed paper and inside a tightly lidded container to keep them fresh before serving. It's best to serve canapes within two hours, to avoid dampness. This recipe will make 12 canapes and will serve 6 people.

Simple Cucumber Canapes

• If you are making a homemade version of Boursin, go ahead and make that first, as it may need to refrigerate to allow the flavors to meld. Overnight might be best. Be sure to allow the Boursin to come to room temperature, for easiest spreading.
• Slice 1 long English cucumber in 1/2 - 1" rounds. Pat the cucumber slices dry with a paper towel.
• Spoon a dollop of 1/2 cup Boursin on top of each cucumber slice. Alternately, you may place softened Boursin spread in a pastry bag with a star shaped tip and pipe onto the cucumbers for a "fancier" appearance.
• Garnish with a pinch of 2 teaspoons dill weed and 2-3 drained capers, 1/3 cup capers.
• Place canapes in a tightly lidded container and refrigerate for up to 4 hours. After that, the cucumbers tend to become a bit watery and soft. Makes 24 canapes and will serve 6 - 8 people.