Cucumber Cups Stuffed with Goat Cheese Caprese

The holidays are a great time to try new recipes for appetizers since it’s the season of entertaining. Meatballs and bacon-wrapped bites are common must-haves at parties, but what about the appetizers that cater to vegetarians? These stuffed cucumber cups are refreshing, healthy and full of flavor.

Stuffed Cucumber Cups


1/2 cup balsamic  reduction
> 4 whole persian cucumbers
> 1 large beefsteak tomato, chopped
> 2 ounces goat cheese, crumbled
> 3 leaves fresh basil, chopped
> salt and pepper, to taste


Cut the cucumbers into 1/2-inch slices. Use a small melon baller or grapefruit spoon to scoop out the middle of each slide, 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.

Makes 6 appetizer servings.

Adapted from Tasty Kitchen.


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