I live mini pumpernickel bread, but I have had a hard time finding it without preservatives. I have tried making it, but it never turns out the same. During a recent trip to San Francisco, I was excited to find natural pumpernickel cocktail loaves at Whole Foods, although they were not organic. I bought a couple of loaves, and we made vegan cucumber and pumpernickel hors d’oeuvres for my daughter’s last day of school celebration. This recipe is so easy that I am not even sure it qualifies as a recipe since there is no cooking involved. My daughter was able to help me make them, and they quickly disappeared at the school party.
Super Easy Vegan Cucumber and Pumpernickel Bread Hors d’Oeuvres
- Cocktail pumpernickel bread
- Sliced organic cucumber (leave the skins on!)
- Fresh basil and/or dill (optional)
Spread a light layer of vegan mayo on each slice of pumpernickel, then top with a thin slice of cucumber. If desired, add a fresh sprig of dill or basil to the hors d’oeuvres.
I can’t eat pumpernickel bread without remembering a certain waitress at a diner in Ithaca, NY. When ordering pumpernickel toast, the rather large waitress replied, “You want pump toast?” The way she said “pump toast” was hysterical, and my friends and I cracked up laughing. We imitated the waitress for days, and twenty years later, I still do.