Cucumber Slices Provençal
Four ingredients and three steps--all you need to make these refreshing appetizers! From eatbetteramerica.
10 min |
10 min |
32 appetizers |
| 1 | large English (seedless) cucumber, chilled |
| 1/3 | cup sun-dried tomato spread |
| 3 | tablespoons crumbled chèvre (goat) cheese |
| Fresh basil leaves, if desired |
| 1. | 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. |
| 2. | Spread each slice with about 1 teaspoon tomato spread. Sprinkle each with about 1/2 teaspoon cheese. |
| 3. | Serve immediately, or refrigerate up to 1 hour. Top each slice with basil leaf just before serving. |
Nutritional Information
10 ( 0); 0g ( 0g, 0g); 0mg; 5mg; 0g ( 0g, 0g); 0g 0%; 2%; 0%; 0% 0
