A really simple and quick Canapé – they are light and refreshing, especially good on a hot summer day.  Set out on a large tray on a buffet table and let your guests help themselves.

Ingredients:

1 English cucumber

8 slices white bread

5 oz cream cheese

Garlic Powder

Worcestershire Sauce

Method:

1. Using the 8 slices of white bread, cut out 4 rounds on each slice – use a canapé cutter which has a serrated edge on bottom, or I use a shot glass that has a very thin lip – objective is to get 4 rounds per slice without mashing the bread.
2. Peel the cucumber, leaving a little green between peels.  I use an English cucumber as it is the right diameter to fit nicely on the rounds.  Slice the cucumber into 32 slices.
3. Using a food processor add a couple of tablespoons of milk to the cream cheese, a dash of garlic powder, and a dash of Worcestershire sauce.   Mix until blended and smooth.
4. Take a bread round and spread the cream cheese on it and top with a cucumber slice.  Fill a pastry bag (or plastic bag) with cream cheese and using a large star tip, pipe onto cucumber rounds.
5. Decorate as follows:  plain with paprika; tiny square of pimento;  2 bay shrimp with sprig of dill; sprig of chives; red caviar; sprig of Italian parsley or watercress, slices of black or green olives.    I prefer them plain or with the bay shrimp and dill.

Yield:  32 cucumber rounds