Cucumber Slices Provençal Betty Crocker Appetizer Recipes

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GLUTEN-FREE CUCUMBER SLICES PROVENçAL



Gluten-Free Cucumber Slices Provençal image

Four ingredients and three steps--all you need to make these refreshing appetizers!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 10m

Yield 32

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 4, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 10 mg

CUCUMBER SLICES PROVENçAL (BETTY CROCKER) APPETIZER



Cucumber Slices Provençal (Betty Crocker) Appetizer image

This is a great appetizer that looks great and is easy. Just four ingredients and three steps are all you need to make these flavorful appetizers. The presentation is so beautiful and the combination of ingredients unique. It is colorful for a holiday party plus the ingredients are crisp for a summer gathering and both make it super for every season in between. Make sure to pick a great sun dried tomato spread as it is the key ingredient. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Vegetable

Time 10m

Yield 3-4 appetizers, 6 serving(s)

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 15.3, Fat 0.1, Sodium 63.8, Carbohydrate 3.5, Fiber 0.6, Sugar 2, Protein 0.8

CUCUMBER SALAD



Cucumber Salad image

There's nothing better than warm weather and a good meal. This fresh and easy Cucumber Salad is a perfect addition to any cookout. From seafood to grilled meat, these paper-thin slices of cucumber are tossed in a light vinegar mixture. Let them marinate for a few hours to heighten the flavor profile. Pair our cucumber vinegar salad with grilled chicken or teriyaki chicken. Make sure to add this Cucumber Salad recipe to your summer meal must-makes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 6

Number Of Ingredients 7

2 medium cucumbers, thinly sliced
1/3 cup cider or white vinegar
1/3 cup water
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh dill weed or parsley, if desired

Steps:

  • Place cucumbers in small glass or plastic bowl.
  • In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
  • Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

Nutrition Facts : Calories 30, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 200 mg, Sugar 6 g, TransFat 0 g

BASIL- AND CRABMEAT-TOPPED CUCUMBERS



Basil- and Crabmeat-Topped Cucumbers image

Crisp cucumber slices are topped with a creamy crabmeat spread for colorful, appetizing snack.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 36

Number Of Ingredients 9

1 medium English cucumber
1 package (3 oz) cream cheese, softened
2 tablespoons mayonnaise or salad dressing
1/4 cup chopped fresh basil leaves
2 tablespoons finely chopped red onion
2 teaspoons grated lemon peel
1 cup frozen cooked crabmeat, thawed, flaked
2 tablespoons capers, if desired
Small basil leaves or chopped fresh basil, if desired

Steps:

  • Score cucumber lengthwise with tines of fork if desired. Cut into 36 (1/4-inch) slices.
  • In small bowl, beat cream cheese with electric mixer on low speed until creamy. Beat in mayonnaise until well blended. Stir in chopped basil, onion, lemon peel and crabmeat.
  • Spread or pipe about 1 teaspoon crabmeat mixture on each cucumber slice. Sprinkle with capers. Garnish with basil leaves.

Nutrition Facts : Calories 19, Carbohydrate 0 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Appetizer, Sodium 20 mg, Sugar 0 g, TransFat 0 g

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