Cucumber Caprese Bites

Happy birthday Mom!!!  Day Day Chenoweth turns 78 tomorrow!  And I am so very grateful for such a phenomenally beautiful mom (inside and out!).  

Paul and I usually invite the parents over for a fun and cozy Christmas dinner to celebrate her birthday. The stockings were hung by the chimney with care, candles were flickering, tree lights and ornaments were sparkling, Bing Crosby was singing, and the fire was blazing. Good times all around!

Now, inviting our moms to dinner poses a bit of a dilemma in menu planning. My mom is not a fan of fish or vegetables, and Nana (Paul’s mom) feels the same way. But Nana will also not partake in pesto, hummus, and spinach. Plus… a few more, but I can’t remember them at the moment.  However I was feeling confident in my menu (went out on a limb with the basil), and oddly enough it turned out it perfect!

Long story short, regardless of the event, these are lovely and simple in every way.

Cucumber Caprese Bites (recipe care of ???)

Cucumber Caprese Bites.jpg

INGREDIENTS:  1 loaf ciabatta, 3-4 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-moon), 8 oz. ciliegine (1-in fresh mozzarella balls, drained), fine sea salt and freshly ground pepper

DIRECTIONS:  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.  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.  Drizzle with remaining 2 to 3 tbsp. olive oil, season generously wit salt and pepper.

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