Ingredients
For the Cucumber Boats:
4 large cucumbers
1/4 tsp salt
1/4 tsp black pepper
For the Strawberry Burrata Filling:
1 1/2 cups strawberries, diced
2 balls burrata cheese, torn into pieces
1 tbsp olive oil
1 tbsp balsamic glaze
1 tsp lemon zest
1/4 tsp salt
For the Pistachio Crunch:
1/3 cup pistachios, finely chopped
1 tbsp toasted breadcrumbs
1 tsp olive oil
Pinch of sea salt
For Garnish (optional):
1 tbsp fresh basil, thinly sliced
1 tsp balsamic glaze
Instructions
Slice the cucumbers in half lengthwise and use a spoon to scoop out the seeds, creating boat-shaped shells.
Season the cucumber boats lightly with salt and black pepper.
In a bowl, combine diced strawberries, burrata, olive oil, balsamic glaze, lemon zest, and salt. Gently mix to keep the burrata creamy and textured.
In a small skillet, toast the pistachios and breadcrumbs with olive oil until lightly golden. Stir in a pinch of sea salt and allow to cool.
Fill each cucumber boat generously with the strawberry burrata mixture.
Sprinkle the pistachio crunch evenly over the top.
Garnish with fresh basil and an extra drizzle of balsamic glaze if desired.
Arrange on a serving platter and serve immediately while chilled and crisp.