Cucumber Slices Provençal (Betty Crocker) Appetizer

Recipe by ChefDLH
READY IN: 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large cucumber (English or burpless, chilled)
  • 13
    cup spread sun-dried tomato (in jar veggie aisle at supermarkets)
  • 3
    tablespoons chevre cheese (goat crumbled)
  • fresh basil leaf (if desired for topping)
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DIRECTIONS

  • Make lines or indentations lengthwise down cucumber at 1/4-inch intervals, using vegetable peeler or tines of fork. Cut cucumber into 32 slices, 1/2 inch each. Place on paper towels to drain.
  • Spread each slice with about 1 teaspoon tomato spread. Sprinkle each with about 1/2 teaspoon cheese.
  • Serve immediately, or refrigerate up to 1 hour. Top each slice with basil leaf just before serving.
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