|Nutritional Guidelines (per serving)|
|Servings: 2 dozen (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The recipe is simple, easy to put together, and looks so elegant on a serving platter drizzled with balsamic reduction.
A melon baller comes in handy when preparing this gluten-free appetizer. After slicing two seedless cucumbers into 1" thick slices, use a melon baller to scoop out the center of each slice. This hollowed out portion is filled with a small mound of delicious and tangy sun-dried tomato pesto that comes together in a matter of minutes thanks to a food processor.
Trader Joe's Julienne Cut California Sun-Dried Tomatoes are good for this recipe. The serving size was perfect, the sun-dried tomatoes so flavorful, and you can control how much oil was used by not purchasing the tomatoes already soaked in oil.
If you are in need of a small bite for happy hour or lighter fare for a summer gathering, this appetizer will certainly please.
- 2 cucumbers (seedless, unpeeled, washed and sliced 1-inch thick)
- 2 cloves garlic
- 3 ounces sun-dried tomatoes (julienne-cut, not in oil, we love this package from Trader Joe's)
- 1/4 cup almonds (slivered)
- 1/4 cup Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt (to taste)
- Freshly ground black pepper (to taste)
- Garnish: balsamic reduction
Gather the ingredients.
Wash and slice the unpeeled cucumber into 1-inch thick pieces, discarding the ends. Set aside.
With a food processor, pulse the garlic cloves until minced.
Add the sun-dried tomatoes, almonds, and cheese to the food processor bowl. Pulse until well combined.
With the food processor running, very slowly pour in the extra virgin olive oil until a pesto forms.
Scoop the sun-dried tomato pesto into a separate bowl. Season to taste with salt and pepper. Set aside.
With a melon baller, scoop out the center of each cucumber slice. Fill each hollowed-out center with a dollop of pesto. Arrange stuffed cucumbers evenly on a serving dish.
Drizzle balsamic reduction over top stuffed cucumbers just before serving.
- For an added touch of dreaminess, place a small piece of fresh buffalo mozzarella at the bottom of the cucumber's hollowed-out center before adding the scoop of pesto.
- If you have pesto remaining after stuffing all the cucumbers, then toss the leftovers over steaming gluten-free pasta. Alternatively, slather it over a slice of gluten-free bread.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels - not all brands are created equal. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.