Cucumber Bruschetta tastes like tzatziki sauce and is the perfect appetizer for any warm weather celebration! Vegetarian and super easy to make, this cucumber appetizer is a dish everyone will adore. Makes 12 servings, but can easily be doubled or tripled.
The photos and recipe for this cucumber appetizer recipe were originally published on July 8, 2015. The photographs, along with the text of this blog post, were updated on August 12, 2020.
I’m sharing this lovely cucumber appetizer today because there’s a celebration going on!
My friend, Erica, who blogs over at The Crumby Kitchen, is celebrating her blog’s birthday! I wanted to make something special to bring to the party, which she’s hosting over there this week.
Since Erica is such a freakin’ incredible baker—no really, check out these gorgeous Strawberry Lemonade Cupcakes she made for Lady Baby’s virtual baby shower—I wanted to make something for her blogoversary celebration that was a bit different.
Because while I love baking, Erica totally outclasses me with her skills.
But I’ve got skills, too. Specifically, I have skills of transforming a dish I love into something else.
Aaaaaaaaaand this bruschetta? It tastes like tzatziki sauce.
Which, as y’all might know, is one of my favorite things because I could honestly eat tzatziki on anything savory, including sandwiches, sides and even salad. I am, after all, the lady who has been known to dip french fries in the sauce with gusto.
Looking to entertain, but don’t know where to begin? My Entertaining Recipe Index can offer both inspiration and guidance!
What you need to make this easy cucumber appetizer
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- A large sheet pan (or a small one)
- A toaster oven (if you’re going the small batch route)
- Serrated knife
- A mixing bowl
How to Make Cucumber Bruschetta
First and foremost, slice your baguette and toast it. (You can do this in your conventional oven or a toaster oven. I prefer the regular-sized oven when I’m making a larger batch of this bruschetta because it’s faster.)
Slice an English cucumber into thin rounds.
In a bowl, mix up a combination of feta cheese, Greek yogurt and dill. You can use fresh or dried—either works! Just know that if you’re using fresh, you’ll need double of the measurement for the dried because dried herbs are more potent.
When the baguette is crisp, simply slather the tzatziki-esque sauce onto the bread, then top with the cucumber slices.
Last but not least, sprinkle more feta cheese and dill on top and consume this cucumber appetizer ASAP!
Tips and Tricks for Making Cucumber Bruschetta
- You can make the sauce up to a day in advance and store it in the fridge! However, you have to slice the cucumber, toast the baguette and put it all together the day-of your event.
- Batching tip: I like to toast my baguette either in the toaster oven or a regular oven. If making a lot of this (and you totally should for a party!), do it in the oven on a large baking sheet.
- If you’re not a fan of feta, you could swap it for cotija cheese, as the flavor profiles are similar. However, I don’t recommend swapping it for another type of cheese, as you’ll lose the essence of the tzatziki flavors.
- Not a fan of Greek yogurt? Sour cream would work in this recipe, too!
Dishes to Serve with Cucumber Bruschetta
- Mediterranean Herb Crusted Beef Tenderloin
- Greek Beef Pitas
- Grilled Chicken Shawarma
- Bruschetta Pinwheels and Pesto Sun-Dried Tomato Pinwheels
- Cucumber and Tomato Salad
Interested in making this cucumber appetizer? Check out the recipe below…
Cucumber Bruschetta tastes like tzatziki sauce and is the perfect appetizer for any warm weather celebration! Dress toasted baguette rounds with a Feta, Greek yogurt and dill sauce, before topping with fresh sliced cucumbers. Vegetarian and super easy to make the day of a celebration, this Cucumber Bruschetta is a dish everyone will adore.
- 1 French baguette, sliced into 12 rounds
- 1 English cucumber, sliced into 24 rounds
- 6 tablespoons feta cheese
- 3 tablespoons Greek yogurt (unflavored)
- ¾ teaspoons dried dill (or 1 ½ teaspoons fresh dill)
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ tablespoons white distilled vinegar
- Salt and pepper to taste
- Slice the baguette, and toast in either the toaster oven or a preheated 350°F oven for 5-8 minutes, or until golden brown. (If you'd like to make this like a true bruschetta, brush olive oil on top of the rounds and rub with garlic for extra flavor and crustiness.)
- While the baguette toasts, mix the feta, Greek yogurt, dill, olive oil, vinegar and spices in a small bowl. Stir until combined.
- When the baguette is golden brown and delicious, spread a dollop of the sauce onto each round. It's OK to do this while warm!
- Top each a few slices of cucumber.
- Garnish each bruschetta with additional dill and feta cheese, and serve immediately.
Erin's Easy Entertaining Tips:
- This recipe can easily be doubled or tripled for a crowd. Make sure to toast the baguette rounds in the oven if you're making a larger batch, as it will make for a faster process than batch toasting the baguettes in the toaster oven.
- Make ahead tip: Toast your baguette ahead of time and set aside until you're ready to put everything together before guests arrive.
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Yield:12 bruschetta slices
Serving Size:1 bruschetta slice
Amount Per Serving: Calories: 106Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 232mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 4g
Nutrition facts are an estimate and not guaranteed to be accurate.