Or perhaps a canapé depending on your mood. In any case, cukes are where it’s at for a versatile, fun and even healthy, party food powerhouse.
As far as cocktail parties go, finger foods are the best line of defense. Small and visually appealing, they do not require utensils, and massive amounts of dishes. Plus, they aren’t too drippy so they probably won’t stain your tablecloth, pets or guests. They are also small enough to allow partygoers a nice variety of tastes as opposed to a giant vat of one single item…
Sorry Not sorry, Velveeta dip.
A canapé consists of a base, usually bread or crackers, a spread, a main item, and a garnish. The spread is traditionally either a compound butter or a flavored cream cheese. For our party, we made two versions using cucumbers as the main ingredient – once as the main ingredient and once as a combination of both the main ingredient and the base. Both recipes are similar in idea and ingredients, but structured differently to appeal to different tastes and different diets.
- (1) 8 oz. brick of cream cheese (your choice: full fat, half fat or vegan)
- ¼ cup of sour cream (any version)
- ¼ cup of mayo (any version)
- 1 packet of Good Seasonings Italian Dressing
- Bread (we used plain white bread, but a favorite variation is whole wheat pita)
- 2-3 cucumbers (either English or your general garden variety. Cut into slices about a ¼ of an inch thick)
Bring cream cheese to room temperature or soften in microwave. Stir together with the sour cream, mayo, and Italian dressing packet.
Spread on one side of bread then layer with cucumber slices. Spread the cream cheese mixture on another slice of bread then top off the sandwich and cut. (If using pita, cut the pita in half and spread the cream cheese mixture inside on both sides. Then layer the cucumbers inside and cut each half into 3 triangles.)
Easily Entertained Tip: Make sure you spread the mixture on both sides of your bread to avoid the sandwiches falling apart as
you artfully arrange them on your serving dish people try to eat them.
At this point you can do squares, triangles or rectangles/strips. You can leave the crust on, or cut it off.
As you are making the next sandwiches be sure to keep your finished ones covered with a damp, clean towel. The bread can get stale quickly if just left sitting out.
We suggest that you make the cream cheese mixture in advance, assemble the sandwiches closer to your guests arrival to ensure top quality! The mixture can even be made a few days in advance and stored in the fridge. This is actually recommended, because it gives the flavors time to mix and marinate and get all good like. Just remember to bring it to room temperature the day of the party so that it’s easier to spread. You can also cut your cucumber slices and store them in a ziplock bag in the fridge. We like to throw a damp paper towel in there too to keep them from drying out.
- (1) 8 oz. brick of Neufchâtel (it has much less milk fat than its cream cheese equivalent)
- ¼ cup of plain Greek yogurt (any brand)
- 2 tsp fresh dill
- 2 tsp fresh parsley
- 2 tsp fresh chives
- 2-3 cucumbers (either English or your general garden variety. Cut into slices about a 1/2 inch thick)
- sliced radish for garnish
Bring Neufchâtel to room temperature or soften in microwave. Stir together with the Greek yogurt and fresh herbs.
Easily Entertained Tip: You know we love to pipe our spreads from the Deviled Egg post, so break out your tips again for this recipe! However, make sure to finely chop your herbs so that they don’t get stuck in the piping tip.
Pipe the mixture onto your cucumber slices and garnish with a slice of radish.