Cucumber Caprese Bites
Eva Kolenko
Yields8 ServingsCook Time20 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.

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

Directions

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.

Cucumber Caprese Bites