Cucumber Slices Provençal (Betty Crocker) Appetizer - cooking recipe

Ingredients

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)

Preparation

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.