| 1 | large English or burpless 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. |
|
| “Provençal” refers to ingredients—such as tomatoes—that are common to the cuisine of Provence, a region in southeastern France. |
|
| Unwaxed, hydroponically grown English cucumbers have a sweet, delicate flavor and few or no seeds, so they’re a great choice for this appetizer. |
Nutrition Information:
4 ( 0); 0g ( 0g); 0mg; 10 mg; 1 g ( 0g); 0g 0%; 2 %; 0%; 0%