Raspberry, Mascarpone, & Cucumber Canapes
Bite-sized appetizers perfect for brunch or any summer party, these canapes are built on a cucumber base and topped with creamy mascarpone and fresh raspberries.
Servings 10 servings of 2-3 canapes
Calories 115kcal
Ingredients
- 8 oz Mascarpone Cheese
- 2 Tbsp Heavy cream
- 1-2 Seedless (English) Cucumbers partially peeled and sliced into ¼- to ½-inch thick rings
- 15-25 Raspberries
- 1-2 tsp Honey
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, whip the mascarpone until fluffy. Add the cream, and continue mixing until incorporated.
- Dollop the mascarpone mix on top of cucumber slices, and top each with a fresh raspberry.
- Arrange the canapes on a serving platter or plate and drizzle with honey.
Notes
- Make ahead tips:
- The mascarpone cream can be made 2-3 days in advance and stored in a sealed container in the fridge.
- These can be made 1 day in advance, and stored in the fridge in a sealed container.
- Variations: Replace raspberries with any seasonal fruit, such as strawberries, blueberries, or slices of peaches or plums.