Tomato Cucumber Canapes
Servings: 12
Ingredients
- 16 slices white bread I use Sunbeam
- 10 Roma tomatoes (fresh) or 5-6 medium summer tomatoes
- 1 cucumber
- 1/2 cup Blue Plate or Hellman's mayo
- 2-3 tbsp fresh dill weed
Instructions
- Cut bread dollars (circles) that are about the size of the tomatoes being used. You can use a cutter or a glass. You can do a day or two ahead of time.
- Chop dill weed finely, reserving several sprigs for garnish. Blend the chopped dill with the mayo.
- Closer to serving time (no more than two hours), spread the mayo mixture on the bread dollars (circles).
- Slice the tomatoes thinly, and dab with paper towel to remove some of the moisture. Place one tomato on each circle.
- Peel cucumber and slice into paper-thin slices. Place one or two cucumbers atop each tomato dollar. Garnish with springs of dill and serve chilled.