Description
Refreshing cucumber boats filled with creamy burrata, sweet strawberries, and a crunchy pistachio topping, perfect for a light summer appetizer.
Ingredients
Scale
For the Crust:
- 2 large English cucumbers
- 8 oz burrata cheese, drained
- 1 cup fresh strawberries, thinly sliced
- 1/4 cup shelled pistachios, roughly chopped
- 2 tbsp balsamic glaze
- 1 tbsp extra virgin olive oil
- 1 tsp flaky sea salt
- 1/2 tsp black pepper
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Slice each cucumber in half lengthwise. Use a spoon to scoop out the seeds, creating a boat shape. Pat dry with paper towels.
- In a small bowl, gently tear the burrata into pieces. Place burrata pieces inside each cucumber boat, dividing evenly.
- Arrange sliced strawberries on top of the burrata, overlapping slightly.
- Sprinkle chopped pistachios over the strawberries.
- Drizzle with balsamic glaze and olive oil. Season with flaky sea salt and black pepper.
- Garnish with fresh basil leaves. Serve immediately or refrigerate for up to 1 hour.
Notes
You can customize the seasonings to taste. For added flavor, use toasted pistachios. If preparing in advance, add pistachios just before serving to maintain crunch.