Cucumber Slices Provençal

Four ingredients and three steps result in impressive Italian-inspired appetizers that are simply sensational!

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Servings 32

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3255055e-eac9-464e-8272-4335c83789a7

ingredients 4
Prep Time 10 min
Total Time 10 min

Ingredients

1: large English (seedless) cucumber, chilled

1/3: cup sun-dried tomato spread

3: tablespoons crumbled chèvre (goat) cheese

: Fresh basil leaves, if desired

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Directions

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.

EXPERT TIPS

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Expert Tips

Cucumbers contain a higher percentage of water, which translates to fewer calories for the same weight of food. That's good news for your waistline!

“Provençal” refers to ingredients—such as tomatoes—that are common to the cuisine of Provence, a region in southeastern France.

Unwaxed English cucumbers have a sweet, delicate flavor and few or no seeds, so they’re a great choice for this appetizer.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 10
Calories from Fat: 0),

% Daily Value

Total Fat: 0g; 0%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 5mg; 5%;
Total Carbohydrate: 0g; 0%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 0g; 0%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 2%;
Calcium: 0%;
Iron: 0%;

Exchanges:

Free

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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patienceforj13

report Posted Sep. 30, 2009 9:45 AM

Very refreshing and delicious! The seedless cucumber comes in a plastic wrapper to keep it fresh and does not have wax on it like regular cucumber to maintain water, so it is easier to digest. I could only find "burp-less" seedless cucumbers, which I think are the same as English cucumbers. They are more expensive than regular garden cucumbers, so that was a negative towards the recipe, but it was still great and everyone loved them.