Carrageenan Free Gluten Free Caprese Cucumber Bites
Fresh mozzarella is the ingredient that can quietly trip up people avoiding carrageenan, since many processed or pre-shredded cheese products use it as a stabilizer. This recipe calls for whole fresh mozzarella sliced by hand, so you stay well clear of that concern without sacrificing any of the creamy, milky richness that makes caprese so satisfying. Crisp cucumber rounds stand in for bread or crackers, keeping things light and naturally gluten free while giving each bite a cool, refreshing crunch. Layered with juicy cherry tomatoes, fragrant basil, a drizzle of olive oil, and a ribbon of balsamic glaze, these little stacks look stunning on a platter and taste like summer. They come together with almost no effort — just slice, layer, drizzle, and serve — which makes them perfect for entertaining when you want something impressive without spending an hour in the kitchen. The flaky sea salt and freshly ground pepper at the end tie everything together and make the flavors pop in the best possible way.
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Learn more →Ingredients
6 servings
- 2 large english cucumbers
- 8 oz fresh mozzarella, sliced into ¼-inch rounds
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil leaves
- 2 tbsp extra-virgin olive oil
- 2 tbsp balsamic glaze
- ¼ tsp flaky sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Slice the cucumbers into rounds about 1/2-inch thick, discarding the ends. Arrange them in a single layer on a serving platter.
- 2
Place one slice of fresh mozzarella on each cucumber round, trimming any slices that overhang significantly.
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