Cucumber Bruschetta

Some blogs are all about the crazy over-the-top ingredient ensembles.  Saffron-infused quinoa drizzled with pureed mango chutney sprinkled with finely shaved truffles mixed with…. what the what!?  Show me a person who actually has the time for all that and I’ll hand them my baby.
Sometimes good old simplicity is where it’s at.
And with that, I give you cucumbers:
Cucumber Bruschetta

Cucumber Bruschetta

[just do it]
Cucumber Bruschetta
Prep time
Total time
Recipe type: Appetizer
Serves: 20-30 cuke cups
  • 2 cups of diced, perfectly ripe tomato [roma or vine-ripened]
  • 2 cloves of fresh garlic, smashed and minced
  • ¼ 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
  • ¼ tsp salt
  • ⅛ 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 ½ cup of glaze, simply combine 1 cup of balsamic vinegar with ¼ 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!
  1. Combine all the above ingredients [minus the feta, balsamic, and cucumber] in a bowl and toss to coat.
  2. Serve up right away or allow the mixture a little bit of time to marinate before serving.
  3. The leftovers are not only delicious, but will keep for up to four days in your fridge, assuming they last that long!
  4. 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.
  5. 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.
Cucumber Bruschetta


  1. Maryea {happy healthy mama} says

    Simplicity is most definitely the name of my game. Kids will do that to you! 😉 I love this take on bruschetta! I need to make this is in the summer with garden-fresh veggies! Pinned for when I can see the grass in my yard. :)

  2. Persistence Over Perfection says

    This look so good! I love bruschetta, but would never have thought to substitute cucumbers! Yum :)

  3. Christine says

    Great start to the post and agreed, I barely have time for complicated recipes on the weekends lately! And these look wonderful, thanks!

  4. says

    Yummmmm! This mad my mouth water. I’m really wanting something refreshing right now, and cucumber definitely would do the trick~IF I had some in my fridge. 😛 One of my fave ways of eating cucumber is just by dipping it in spicy red pepper paste, which is Korean.

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