- 1 teaspoon prepared basil pesto
- 2 cucumber boats
- 1 small roma tomato, sliced into 4 rounds
- 1 small ball (1 ounce) water-pack fresh mozzarella cheese, sliced into 4 rounds
Start with a 6-inch piece of hothouse cucumber. Slice the cucumber in half lengthwise and use a teaspoon to scoop out the seeds. Spread a dollop of pesto in each of the cucumber boats. Place tomatoes and cheese inside each boat. Serves 2.