Strawberry Burrata Cucumber Boats with Pistachio Crunch

Ingredients

• 2 large English cucumbers, preferably organic
• 8 oz burrata cheese, ideally fresh
• 1 cup fresh strawberries, hulled and sliced
• 1 tablespoon olive oil, extra virgin
• Salt and pepper, to taste
• ½ cup shelled pistachios, chopped
• ¼ cup panko breadcrumbs
• 1 tablespoon melted butter or olive oil
• 1 teaspoon honey (optional)

Instructions

1. Slice the English cucumbers in half lengthwise. Scoop out the seeds to create a hollow boat for the filling.
2. In a mixing bowl, combine the sliced strawberries with olive oil, a pinch of salt, and pepper. Allow the mixture to sit for about 5 minutes.
3. Tear the burrata cheese into smaller pieces for easier distribution.
4. In a small bowl, mix the chopped pistachios, panko breadcrumbs, melted butter (or olive oil), and honey (if using).
5. Fill each cucumber boat with burrata cheese, followed by a layer of the marinated strawberry mixture.
6. Sprinkle the pistachio crunch topping over the filled cucumber boats.
7. Serve immediately as refreshing summer appetizers or light lunch options.