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
Thinly slice cucumber and radishes, cutting them about 1/8 inch thick, with a mandoline or very sharp knife.
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.