In a medium bowl, toss cubed bread with olive oil, shredded parmesan, and seasoning (garlic salt and pepper) to taste.
Bake in preheated 450-degree oven for 5-6 minutes, or until golden brown.
Slice cucumbers in half lengthwise, leaving both ends in tact.
With a spoon, scoop the seeds out of the cucumbers, creating a hollow area in the center of each half.
In a medium bowl, combine diced tomatoes, basil, and mozzarella.
In a small bowl, mix 1 teaspoon balsamic vinegar, 1 teaspoon olive oil, and 1/4 teaspoon salt.
Pour vinegar mixture over tomato mixture and stir well.
Spoon the tomato mixture into the hollow cucumbers.
Top with croutons and garnish with shredded parmesan.
Leaving the skins on the cucumbers looks pretty and makes them easier to transport. However, it also adds enough firmness to make the finished product difficult to eat. I recommend peeling them first, but do not cut the ends off! The ends hold the filling in place.
You can make croutons with any bread you have on hand, even if it is a bit stale. I have used bagels, buns, white bread, wheat bread, pretzel rolls, and a variety of other crusty bread, and they all taste good in the end.
Recipe by Lynnette Sheppard at https://www.lynnettesheppard.com/caprese-stuffed-cucumbers/