Cucumber Canapes

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: 30 mins
• Serves: 24
• Yields: 24 appetizers

Ingredients

• 1⁄2  of a medium English cucumber, very thinly sliced (~1 cup)
• 1⁄2 cup  thinly sliced red onion
• 1⁄2 teaspoon  finely shredded lemon peel
• 2  teaspoons lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 6  slices  firm-textured  white bread or 6  slices  whole wheat bread
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 1⁄2 cup sour cream
• 1  tablespoon  snipped fresh chives

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.