Canapes Of Cucumber and Tarragon
Published August 24, 1991
- Total Time
- 20 minutes
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Ingredients
2 medium-sized cucumbers
⅔ cup cream cheese
2 tablespoons minced fresh tarragon
Nutritional analysis per serving (6 to 8 servings)
4 grams carbs; 20 milligrams cholesterol; 79 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 62 milligrams sodium; 2 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the cucumbers. Slice each about one-eighth-inch thick and spread the slices on paper towels to remove excess moisture. You should have about 40 slices.
- Step 2
Mix the cream cheese and tarragon together. Place about a teaspoon of this mixture on half the cucumber slices. It is not necessary to spread the cream cheese mixture evenly. Top each with a plain slice of cucumber, pressing it down gently to squash the cream cheese underneath so it fills the sandwich without oozing out.
- Step 3
Arrange the slices on a platter and refrigerate up to two hours before serving.
Private Notes