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Cucumber and Radish

This refreshing and crunchy combo makes for a great hors d'oeuvre.

  • Yield: Makes 2 dozen

Source: Martha Stewart Weddings, Spring 2002


  • 1 English cucumber, ends trimmed
  • 5 radishes, cleaned and trimmed
  • 24 slices very thin white bread
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature


  1. Thinly slice cucumber and radishes, cutting them about 1/8 inch thick, with a mandoline or very sharp knife.
  2. Using a 2-inch square cookie cutter or serrated knife, cut out one square from each bread slice. Spread butter on each, and top with a layer of alternating cucumber and radish slices, overlapping slightly to cover. Serve immediately.

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