Yield 20 -30 cuke cups
- 2 cups of diced, perfectly ripe tomato [roma or vine-ripened]
- 2 cloves of fresh garlic, smashed and minced
- 1/4 cup of finely diced white onion
- 2 TBSP extra virgin olive oil
- 2 TBSP white balsamic vinegar
- 5 large basil leaves, chopped/sliced [plus extra for topping!]
- 1 tsp of fresh parsley, chopped
- 1/4 tsp salt
- 1/8 tsp garlic powder
- a teeny sprinkle of dill
- 1-2 english cucumbers
- a few spoonfuls of crumbled feta [optional]
- your favorite balsamic vinegar or a sweet balsamic glaze [see below]
- This recipe makes just over 2 cups of bruschetta topping, enough for around 20-30 cucumber cups.
- simple balsamic glaze:
- For 1/2 cup of glaze, simply combine 1 cup of balsamic vinegar with 1/4 cup of brown or white sugar. Stir to dissolve as you bring the pot to a boil. Once bubbly, reduce to simmer on very low heat and allow the vinegar to reduce into a glaze. This takes at least twenty minutes so if you're pressed for time you can use a store bought glaze or just drizzle straight up with a high quality balsamic!
- Combine all the above ingredients [minus the feta, balsamic, and cucumber] in a bowl and toss to coat.
- Serve up right away or allow the mixture a little bit of time to marinate before serving.
- The leftovers are not only delicious, but will keep for up to four days in your fridge, assuming they last that long!
- To maximize the bruschetta potential of each cuke, slice them a bit on the thick side and scoop out the middles with a grapefruit spoon or melon baller if you have one! If not, a little handy work with paring knife will help you nix the seeds and make room for more yummy bruschetta topping.
- Pile each cucumber cup high with your filling and top with a hearty drizzle of balsamic glaze, crumbled feta, and a sprinkle of fresh basil chiffonade.