Cucumber Caprese Bites

Cucumber Caprese Bites
Eva Kolenko
Yields 8 Servings Cook Time 20 mins
AuthorElaine Johnson

We reimagined the classic Italian salad with crunchy cucumbers instead of the usual tomatoes. Pull out your favorite top-quality olive oil for drizzling.

Ingredients

 1 loaf ciabatta
 3 tbsp extra-virgin olive oil, divided
 24 small fresh basil leaves
 1 Persian cucumber, thinly sliced crosswise into 24 pieces (or use a 3-in. piece of English cucumber cut into half-moons)
 8 oz ciliegine (1-in. fresh mozzarella balls), drained
 Fine sea salt and freshly ground pepper
Nutrition Facts

8 servings

Serving size

3 Bites

Amount per serving
Calories201
% Daily Value *
Total Fat 14g18%
Saturated Fat 4.9g25%
Cholesterol 20mg7%
Sodium 147mg7%
Total Carbohydrate 13g5%
Dietary Fiber .5g2%
Protein 7.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

1

Split bread horizontally and trim rounded ends of base and any firm portions along sides; save top and trimmings for other uses. Brush base with 1 tbsp. olive oil. Cut lengthwise into thirds, then crosswise into eighths to make 24 squares.

2

Set bread squares soft side up on a serving board. Arrange a basil leaf on each piece, then add a cucumber slice and mozzarella ball; skewer with toothpicks.

3

Drizzle with remaining 2 to 3 tbsp. olive oil; season generously with salt and pepper.

MAKE AHEAD: Through step 2, chilled airtight up to 3 hours.

Ingredients

 1 loaf ciabatta
 3 tbsp extra-virgin olive oil, divided
 24 small fresh basil leaves
 1 Persian cucumber, thinly sliced crosswise into 24 pieces (or use a 3-in. piece of English cucumber cut into half-moons)
 8 oz ciliegine (1-in. fresh mozzarella balls), drained
 Fine sea salt and freshly ground pepper
Cucumber Caprese Bites
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