Gluten Free Cucumber Slices Provençal Recipes

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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

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

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  • Make the Sun Dried Tomato Spread. This can be made in advance and kept in the fridge for up to several days.
  • When ready to serve, cut the cucumber into slices. Using a 1/4 tsp measuring spoon like a melon baller, take out the seeds of each slice. Don't scoop all the way through, you want the bottom of the slice to be intact so your filing will sit inside.
  • Fill each cucumber "cup" with the sun dried tomato spread (you can use a spoon or place the mixture into a pastry bag and pipe the filling in.

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