“Lemon, in the form of shredded peel and juice, adds a subtle flavor to these cucumber sandwiches. From "Christmas Cooking From the Heart" by BHG.”
READY IN:
30mins
SERVES:
24
YIELD:
24 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl combine cucumber, red onion, lemon peel, lemon juice, salt, and ground black pepper; toss gently to coat.
  2. If desired, remove crusts from bread slices.
  3. Cut each bread slice diagonally into quarters (or use 2 to 2 1/2-inch decorative cutters to cut shapes from bread slices).
  4. Spread butter onto one side of each piece of bread; top each with some of the cucumber mixture.
  5. In a small bowl, combine sour cream and chives.
  6. Spoon a little of the sour cream mixture on top of each canape.
  7. If desired, garnish each canape with additional finely shredded lemon peel.
  8. Serve immediately or cover and chill for up to 2 hours.

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