Name: Cucumber Bruschetta
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 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

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.

Love Mediterranean flavors? Be sure to check out my Shawarma Chicken Salad, Mediterranean Scalloped Potatoes, and Cucumber and Feta Salad, too!

Overhead of Cucumber Bruschetta sitting on a white platter, garnished with additional feta cheese and dill

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.

Other fabulous finger foods for a celebration: Cheesy French Onion Pull-Apart Bread | Galia Melon Jamon Skewers | Avocado Deviled Eggs | Heirloom Tomato Bruschetta

Looking to entertain, but don’t know where to begin? My Entertaining Recipe Index can offer both inspiration and guidance!

Two half-peeled English cucumbers on a white cutting board

Bread slices sit on a cutting board with a bowl of olive oil and a pastry brush before grilling

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

Cucumber Bruschetta, served on a white platter, sits on a wooden cutting board

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!

Let’s talk about bruschetta!

Bruschetta is a simple Italian appetizer that is toasted bread, rubbed with garlic and drizzled with extra virgin olive oil. The bread can be toasted in either the oven or on the grill.

Traditionally, it’s this toasty bread (with the garlic and EVOO) is topped with fresh tomatoes (if they’re in season) and a pinch of salt. Since the bread is toasted/grilled, it holds up to the juiciness of the fresh tomato.

This classic Italian recipe hails from Tuscany, though bruschetta is made all over Italy with fresh, seasonal ingredients! (Want to learn more? I loved reading about bruschetta from La Cucina Italiana.)

Now, obviously, this bruschetta recipe strays from the classic, but I hope that the celebration of a seasonal ingredient on a delicious slice of bread speaks to you and your tastebuds.

Close up of the cucumber appetizer on a white platter

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

Interested in making this cucumber appetizer? Check out the recipe below…

4 servings