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10 minutes
10 minutes
- 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
- Create decorative lines lengthwise down the cucumber using a vegetable peeler or fork tines. Slice the cucumber into 32 pieces, each 1/2 inch thick. Let the slices drain on paper towels.
- Spread each slice with a generous teaspoon of flavorful tomato spread and sprinkle with a hint of cheese on top.
- Enjoy right away or chill for up to 1 hour. Garnish each slice with a fresh basil leaf right before serving.
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