Cucumber Bruschetta Cups

Published: 02/03/2014
Updated: 09/18/2018
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13 Comments
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These deliciously simple cucumber bruschetta cups is a healthy, gluten-free alternative to traditional bruschetta and positively tasty too! We love this easy peasy appetizer for parties and after school snacking!

Cucumber Bruschetta Cups

Some blogs are all about the crazy over-the-top ingredient ensembles.

Saffron-infused quinoa pilaf 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 cucumber cups:

Cucumber Bruschetta Cups

These tasty bite-sized bruschetta cups are so easy to make! Feel free to double or even triple the recipe to feed a crowd! Even better? You can make them in advance for all your shindig and snacking needs!

Cucumber Bruschetta

Cucumber Bruschetta Cups

These deliciously simple cucumber bruschetta cups is a healthy, gluten-free alternative to traditional bruschetta and positively tasty too! We love this easy peasy appetizer for parties and after school snacking!
5 from 1 vote
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Course: Appetizer
Cuisine: American
Keyword: Cucumber Bruschetta Cups
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 25 servings
Author: Jenn Laughlin - Peas and Crayons

Ingredients

  • 2 cups diced roma tomato
  • 2 cloves garlic, minced
  • ¼ cup of finely diced white onion
  • 2 TBSP extra virgin olive oil
  • 2 TBSP white balsamic vinegar
  • 5 large basil leaves, shredded plus extra for topping
  • 1-2 tsp fresh chopped parsley
  • ¼ tsp salt
  • ⅛ tsp garlic powder
  • ⅛ tsp dried dill
  • 1-2 english cucumbers
  • 2-4 TBSP crumbled feta (optional)
  • 2 TBSP sweet balsamic glaze plus extra to taste

Instructions

  • 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.

Notes

This recipe makes just over 2 cups of bruschetta topping, enough for around 20-30 cucumber cups.
For 1/2 cup of sweet balsamic 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!
 

Nutrition

Calories: 20kcal, Carbohydrates: 1g, Fat: 1g, Cholesterol: 1mg, Sodium: 39mg, Potassium: 33mg, Vitamin A: 65IU, Vitamin C: 1.2mg, Calcium: 10mg, Iron: 0.1mg
Did You Make This Recipe? Leave a Comment and Rating!

how to make cucumber cups

If you get a chance to try these Cucumber Bruschetta Cups, let me know! You can leave me a comment here (I absolutely LOVE checking those daily!) or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what deliciousness you whip up!

I seriously cannot wait for you to get your hands on these cucumber cups! I’ve even employed this easy peasy technique and made Tuna Salad Cucumber Cups and Baked Bruschetta Zucchini Cups – totally try them next!

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Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin has been creating and sharing recipes for over 15 years. After graduating with a B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC, she created Peas and Crayons in 2009. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star!

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Questions & Reviews

  1. 5 stars
    Now this is an appetizer I can enjoy without any guilt! Thank you so much for this cucumber recipe. It is a great way way to use up extras from the garden.

    Reply

  3. 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.

    Reply

  7. Simple is always best in my opinion! You can really taste the fresh flavors that way. I love the idea of serving bruschetta on a cucumber. Sounds so refreshing!

    Reply

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

    Reply

  11. Haha, love the first line… “and I’ll hand them my baby” … thanks for the reminder for what is in store for me in the next few months… AH! 🙂

    Reply

  12. This look so good! I love bruschetta, but would never have thought to substitute cucumbers! Yum 🙂

    Reply

  13. 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. 🙂

    Reply