Caprese Stuffed Cucumbers

 


2  English cucumbers 

1 cup cherry tomatoes, cut in half 

2  tbsp freshly chopped basil

6 oz of mozzarella, cut into small cubes

1 ½  tsp extra virgin olive oil

1 ½ tsp balsamic vinegar

1/4 tsp each salt and pepper

Shredded Parmesan cheese for topping





Slice cucumbers in half lengthwise. Leave both ends intact.

With a teaspoon, scoop out the seeds from one end of the cucumber to the other creating a hollow center.


Dice mozzarella into pieces the size of the cherry tomato halves.


In a bowl, combine tomatoes, basil and mozzarella. Add salt and pepper.


Pour extra virgin olive oil and balsamic vinegar over the mixture and stir to combine.


Fill the interior of the hollow cucumber with the mixture.


Top with grated Parmesan cheese.



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