Cucumber Cups Stuffed With Goat Cheese Caprese

• 1/2 cups Balsamic Vinegar
• 4 whole Persian Cucumbers (washed, Dried And Leave The Peels On)
• 1 whole Large Beefsteak Tomato, Chopped
• 2 ounces, weight Goat Cheese
• 3 leaves Fresh Basil, Chopped
• Salt And Pepper

1. Place balsamic vinegar in a small saucepan over medium high heat.
2. Cook until reduced by half, about 5 minutes.
3. Remove from heat and set aside.
4. Cut the cucumbers into 1 1/2 inch slices.
5. Use a small melon baller to scoop out the middle of each slice, leaving the walls and bottom intact.
6. Set the cucumber cups on a tray.
7. In a bowl, add the goat cheese, chopped tomato and basil and stir until combined.
8. Salt and pepper to taste.
9. Fill cups with the goat cheese mixture and drizzle with balsamic reduction.
10. Serve!

balsamic vinegar, persian cucumbers, beefsteak tomato, cheese, fresh basil, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cucumber-cups-stuffed-with-goat-cheese-caprese/ (may not work)