Prep Time:10 min
Start to Finish:10 min
makes: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
1 Appetizer: Calories 10 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g % Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 0%; Iron 0% Exchanges: Carbohydrate Choices: 0
*% Daily Values are based on a 2,000 calorie diet.
