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Cucumber Cups Stuffed With Goat Cheese Caprese
Submitted by Jackie Dodd on September 11, 2012 in Appetizers
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- ½ cups Balsamic Vinegar
- 4 whole Persian Cucumbers (washed, Dried And Leave The Peels On)
- 1 whole Large Beefsteak Tomato, Chopped
- 2 ounces, weight Goat Cheese
- 3 leaves Fresh Basil, Chopped
- Salt And Pepper
Preparation Instructions
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!
