Cucumber Canapes

  • PREPARATION TIME: minutes
  • COOKING TIME: N/A
  • YIELDS 4 servings

INGREDIENTS:

  • 16 mini brown or pumpernickel bread slices
  • 1/2 cup Oikos Cucumber Dill Dip
  • 8 oz. sliced smoked cured salmon
  • 3 Tbsp. minced red onion
Cucumber Canapes

DIRECTIONS:

  • For Each Canapé: Layout bread slices on a clean, flat, dry surface. Spread the surface of each bread slice with 1 1/2 tsp. Oikos Cucumber Dill Dip and top with 1/2 oz. salmon slice. Dollop top of each with 1/2 tsp. more Oikos Cucumber Dill Dip and sprinkle top with 1/2 tsp. minced onion. Repeat for all canapés. Cover and refrigerate until ready to serve. Bring to room temperature at least 1 hour before serving.