Caprese Cucumber Boats
Crisp cucumber boats filled with cherry tomatoes, basil, and light mozzarella, finished with a balsamic drizzle. A fresh, no-cook American Italian snack that is perfect for healthy munchies cravings.
Equipment
- Cutting Board
- Knife
- Small Spoon
- Mixing Bowl
- Measuring Spoons
- Serving Plate or Tray
Ingredients
For the Cucumber Boats
- 2 large cucumbers
- 1 1/2 cups cherry tomatoes halved
- 3/4 cup light mozzarella pearls or diced part skim mozzarella
- 1/4 cup fresh basil leaves torn
For the Dressing and Finish
- 1 tbsp olive oil
- 1 tbsp balsamic glaze or thick balsamic reduction
- 1/4 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
Optional Add Ons
- crushed red pepper flakes to taste
- 1 tbsp pesto optional, thin with a splash of olive oil
- 2 tbsp chopped roasted red peppers optional
Instructions
- Slice cucumbers in half lengthwise. Scoop out the watery center with a small spoon to create shallow boats.
- Cut each long half into 2 to 3 smaller boats, depending on size.
- In a bowl, combine cherry tomatoes, mozzarella, and basil. Drizzle with olive oil and season with salt and pepper.
- Spoon the mixture into the cucumber boats.
- Drizzle lightly with balsamic glaze. Add optional crushed red pepper flakes if desired. Serve immediately.
Notes
Make ahead tip: Prep cucumber boats and store covered up to 24 hours. Mix filling separately and assemble right before serving for the best crunch.
Storage: Assembled boats keep up to 1 day in the fridge but will soften slightly.