Cucumber Caprese Bites
Eva Kolenko
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.
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