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Platter filled with Benedictine Cheese Canapes and wine in the background

Benedictine Cheese Canapes

A 2-bite version of a traditional family recipe, these Benedictine Cheese Canapés are quick and easy to prepare, and vibrant on the plate, too!

  • Prep Time: 25 mins
  • Refrigeration Time: 2 hours
  • Cook Time: 7 mins
  • Total Time: 2 hours 32 minutes
  • Yield: Around 55 (1 1/2") canapés 1x



(See gluten-free adaptations in the Notes section at the bottom of the recipe.)

  • 1 loaf thinly sliced white bread (such as Pepperidge Farm) – see Note
  • 1 to 2 large cucumbers – see Note
  • 1 tablespoon grated onion
  • 8 ounces cream cheese, at room temperature
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon salt (or more to taste)
  • Cayenne pepper
  • Dash green food coloring
  • Dash sugar (only if needed)
  • 1 pint cherry tomatoes


  1. Preheat oven to 350 degrees.
  2. Cut rounds out of each slice of bread (not using crusts) to desired size (we like 1 1/2 to 2” rounds). Place on a cookie sheet and bake for around 7 minutes until lightly toasted.
  3. Peel, seed and grate the cucumber. Place on a clean dish towel (or paper towel) together with onion. Fold in sides and roll up. Holding over the sink, squeeze/ring out moisture from the cucumber and onion.
  4. Combine cream cheese (cut into cubes),onion, cucumber, mayonnaise, salt and dash cayenne pepper (or more to taste) in a food processor and mix until well blended. Taste and adjust salt and cayenne pepper as needed. Stir in food coloring.
  5. Place in a bowl, cover and refrigerate for several hours to let flavors blend.
  6. Taste again, adjust salt and cayenne as needed. If cucumbers are bitter (some can be, especially if they are young), add a dash of sugar.
  7. Top each toast round with some of the spread. Garnish with a slice of cherry tomato and lightly sprinkle with cayenne pepper.


Gluten free: use gluten-free bread.

Note on bread: if you can’t find thinly sliced bread, buy regular white bread and roll thin, using a rolling pin.

Note on cucumbers: Use 1 cucumber unless it has a lot of seeds, then use 2.

Time-saving variation: Place the cheese mixture in a bowl, the tomato slices in another bowl and place both in the middle of a serving platter, surrounded by the toast rounds.

Make ahead: toast rounds and cheese can be made earlier in the day. Place the cooled toast rounds in a zip top baggie and store at room temperature; cover the cheese and store it in the refrigerator until ready to use.

  • Author: From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
  • Category: appetizers, easy entertaining
  • Method: toast, no bake
  • Cuisine: Southern