Cucumber Cups Stuffed With Goat Cheese Caprese

Place balsamic vinegar in a small saucepan over medium high heat. Cook until reduced by half, about 5 minutes. Remove from heat and set aside.

Cut the cucumbers into 1 1/2 inch slices. Use a small melon baller to scoop out the middle of each slice, leaving the walls and bottom intact. Set the cucumber ‘cups’ on a tray.

In a bowl, add the goat cheese, chopped tomato and basil and stir until combined. Salt and pepper to taste.

Fill cups with the goat cheese mixture and drizzle with balsamic reduction. Serve!