Cucumber Cups Stuffed With Goat Cheese Caprese

1. 1

   Place balsamic vinegar in a small saucepan over medium high heat.

2. 2

   Cook until reduced by half, about 5 minutes.

3. 3

   Remove from heat and set aside.

4. 4

   Cut the cucumbers into 1 1/2 inch slices.

5. 5

   Use a small melon baller to scoop out the middle of each slice, leaving the walls and bottom intact.

6. 6

   Set the cucumber cups on a tray.

7. 7

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

8. 8

   Salt and pepper to taste.

9. 9

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

10. 10

    Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.