CUCUMBER WITH CHÈVRE AND SUN-DRIED TOMATO 1 large English cucumber (seedless) ½ c. sun-dried tomato paste 8 oz. cream cheese 32 small fresh basil leaves Chèvre to sprinkle  Make indentions lengthwise down body of cucumber with tines of fork. Cut cucumber into 32 slices, ½-inch thick. Place on paper towel to drain. Combine sun-dried tomato paste and cream cheese in processor. Spoon mixture into pastry bag, then pipe about 1 tsp. on each cucumber slice. Sprinkle with 1/3 tsp. chevre. Garnish with a small basil leaf and place on ice chips or a small piece of leaf lettuce to serve.   SCOTTISH SHORTBREAD 2 c. butter 12/3 c. sugar 4 c. flour 11/3 c. cornstarch  Sugar for sprinkling Preheat oven to 350°F. Line a baking sheet with parchment paper. Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter/sugar mixture; mix until well blended. Roll out the dough to 1 i...